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 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.

Print Recipe

5 from 1 vote

Chocolate Macadamia Nut Biscotti

Chocolate Macadamia Nut Biscotti

Prep Time20 mins

Cook Time50 mins

Total Time1 hr 10 mins

Course: Dessert

Cuisine: American

Servings: 32

Author: Cookie Madness

Ingredients

• 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

Instructions

• 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.

Notes

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