Chocolate Macadamia Nut Biscotti

I bought some macadamia nuts thinking I’d make white chocolate macadamia cookies, but as usual I couldn’t resist the pull of chocolate and ended up making double chocolate macadamia nut biscotti instead.

This is a good 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. It’s also less crumblier, but harder, crunchier and sturdier so it stands up really well to hot drinks.

Small Batch Macadamia Nut Biscotti

Update: I still love this recipe, but since we always have too many sweets around the house I make it in small batches. Here are the measurements for a scaled down version.

3/4 cup plus 2 tablespoons all-purpose flour (115 grams) 1/3 cup plus 2 tablespoons sugar (90 grams) 1/4 cup unsweetened cocoa powder Scant 3/4 teaspoon baking powder Eyeball 1/3 of a 1/4 teaspoon of baking soda 1/4 teaspoon salt 1 large egg 3/4 teaspoon vanilla 2 tablespoons plus 2 teaspoons butter (38 grams) Small handful of chocolate chips and nuts

Mix the dry ingredients in a bowl and set aside. Beat together the egg, vanilla and melted butter. Combine the dry ingredients with the egg mixture and shape into a log about 7 inches log and somewhere around 2 1/2 to 3 inches wide. Bake the log for about 30 minutes at 325 degrees F. Let cool, slice, then bake slices again at 300 until dry. This could take up to 30 minutes, but the biscotti are usually ready sooner, so check at 20. Let cool completely.

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Chocolate Macadamia Nut Biscotti

Anna

Chocolate Macadamia Nut Biscotti

5 from 1 vote

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Prep Time 20 mins

Cook Time 50 mins

Total Time 1 hr 10 mins

Course Dessert

Cuisine American

Servings 32

Ingredients

 

• 2 1/2 cups all-purpose flour (340 grams)
• 1 1/3 cups sugar (265 grams)
• 3/4 cup unsweetened natural or Dutch cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3 large eggs
• 2 1/2 teaspoons vanilla extract
• 1 stick unsalted butter, melted and cooled (114 grams)
• 2/3 cup roasted salted macadamia nuts
• 2/3 cup miniature semisweet chocolate chips

Instructions

 

• Preheat the oven to 325 degrees F. Line a 13×18 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.

Notes

I used a brand called Rodelle. It’s slightly more expensive, but worth it in recipes that use Dutch cocoa powder.

Keyword Chocolate Biscotti, Macadamia

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