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chocolate macadamia nut biscotti

Chocolate Macadamia Nut Biscotti

Chocolate Macadamia Nut Biscotti
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 32
Author Cookie Madness


  • 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.


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