I bought some macadamia nuts thinking I’d make white chocolate macadamia cookies, but as usual I couldn’t resist the pull of actual chocolate and ended up making double chocolate macadamia nut biscotti instead.
This is a good, solid, double chocolate biscotti recipe which may or may not replace my old favorite chocolate biscotti recipe . It has more flour and less butter so it’s a bit less rich and crumblier, but harder, crunchier and sturdier so it stands up really well to hot drinks.
Chocolate Macadamia Nut Biscotti
- 2 1/2 cups all-purpose flour 12 oz
- 1 1/3 cups sugar 10.5 oz
- 3/4 cup unsweetened natural or Dutch cocoa powder 2.3 oz**
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3 large eggs
- 2 1/2 teaspoons vanilla extract
- 1 stick 4 oz unsalted butter, melted and cooled
- 2/3 cup roasted salted macadamia nuts
- 2/3 cup miniature semisweet chocolate chips
- Preheat the oven to 325 degrees F. Line a 13x18 or other large baking sheet with parchment paper or a Silpat.
- Stir the flour, sugar, cocoa powder, baking powder, baking soda and salt together in a large mixing bowl.
- In a second bowl, whisk together the eggs, vanilla and melted butter.
- Pour the egg mixture into the flour mixture and stir to until dry mixture is completely moistened, then turn mixture onto a large flat surface. Gently knead in the macadamia nuts and chips.
- Divide dough in half and shape into two 11x 3 inch logs, spacing at least 3 inches apart, directly on the baking sheet.
- Bake at 325º for 30 minutes or until set and tops are cracked. Let cool for about 20 minutes, then transfer to a cutting board, cut diagonally with a serrated knife into 1/2" slices. Place cut side down on ungreased baking sheets.
- Bake at 300 for 25 minutes or until dry. Let cool on a wire rack.
- You can dip it in white melting "bark" or a little melted white chocolate mixed with coconut oil if desired.