Do you like biscotti? If your answer is “yes”, you should take a closer look at these little fellas here with macadamias and white chocolate. Might not be the most common combination for biscotti you’d find in Italy, but that doesn’t mean it’s not super delicious ;) Just give it a try… I can assure you, you will not regret it!
Biscotti are great. End of story. You can make them with many different kinds of nuts and dried fruits. Chocolate is also a nice addition and when it comes to storage life they basically last forever. Well… almost. You have to like dry and crumbly cookies though. Because that’s what you get when you make biscotti. Perfect along with a cup of tea or a freshly brewed coffee… so good!
Cookies like biscotti (“twice baked”) are not really complicated to prepare. The mixing of the ingredients is pretty much straightforward and easy. But (yes, there is a but) you have to pay attention when baking biscotti which can lead to problems if you make a common mistake. Biscotti are baked twice. You first bake a log made out of the dough, then you let it cool down a bit, cut the log into slices, and bake those slices for a second time. Seems easy, right?
Well. It is actually quite easy, but you have to make sure you baked the log properly before you take it out to cool down. The bake should have a certain consistency – not too dry and definitely not too soft – so you need to check and keep an eye on the log. If you baked the log too long in the first round it will crumble a lot when you try to cut it later on. If the log is too soft (or even still liquid in the center) you will not be able to cut slices at all. Unfortunately, you can’t “save” the bake with the second bake by letting it in the oven longer/shorter. If you experience problems the first time you bake biscotti I am pretty sure you will do it right the second time… cause then you know what to check and when to do it ;)
INGREDIENTS / ZUTATEN
2 cups (260g) all-purpose flour
3/4 cup (150g) sugar (or xylitol)
1 tsp. baking powder
1 pinch of salt
2 medium eggs
1 oz. (30g) soft butter
1/2 tsp. vanilla extract
7 oz. (200g) macadamias (unsalted), coarsely chopped
1.8 oz. (50g) white chocolate, chopped
260g Mehl (Type 550)
150g Zucker (oder Xylit)
1 TL Backpulver
1 Prise Salz
2 Eier (M)
30g weiche Butter
1/2 TL Vanille Extrakt
200g Macadamias (ungesalzen), grob gehackt
50g weiße Schokolade, gehackt
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 390°F (200°C). Place the dough logs on a baking sheet lined with baking parchment and bake for 13-15 minutes. Remove from the oven and let cool on the baking sheet for about 12-15 minutes. In the meantime, lower the oven temperature of the oven to 320°F (160°C). Cut the pre-baked dough rolls with a sharp knife, each slightly beveled, into slices that are about 0.8 inches (2cm) thick. Place the slices on the baking sheet and bake for another 12-15 minutes. Remove the biscotti from the oven and let cool completely on a wire rack. Store in a tightly closing tin.
2. Den Ofen auf 200°C (390°F) vorheizen. Die Teigrollen auf ein Backblech mit Backpapier setzen und etwa 13-15 Minuten backen. Aus dem Ofen holen und auf dem Backblech für etwa 12-15 Minuten abkühlen lassen. Die Temperatur des Ofen in der Zwischenzeit auf 160°C (320°F) reduzieren, dann die vorgebackenen Teigrollen jeweils leicht angeschrägt mit einem scharfen Messer in etwa 2cm (0.8 inches) dicke Scheiben schneiden. Die Scheiben auf dem Backblech verteilen und dann noch einmal 12-15 Minuten backen. Die Biscotti aus dem Ofen holen und auf einem Kuchengitter komplett abkühlen lassen. In einer gut schließbaren Dose aufbewahren.
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Here is a version of the recipe you can print easily.
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Macadamia White Chocolate Biscotti
- Prep Time: 00:30
- Cook Time: 00:30
- Total Time: 01:45
- Yield: 50 1x
- Category: Cookies
- Cuisine: Italy
Description
The perfect sweet treat along with a cuppa coffee or tea: Macadamia White Chocolate Biscotti.
Ingredients
2 cups (260g) all-purpose flour
3/4 cup (150g) sugar (or xylitol)
1 tsp. baking powder
1 pinch of salt
2 medium eggs
1 oz. (30g) soft butter
1/2 tsp. vanilla extract
7 oz. (200g) macadamias (unsalted), coarsely chopped
1.8 oz. (50g) white chocolate, chopped
Instructions
1. Add the flour, sugar, baking powder, and salt to a large bowl and mix to combine. Add the eggs, butter, and vanilla extract and knead until you get a smooth dough. Add the chopped macadamias and white chocolate and fold in. Divide the dough into three portions and shape each portion into a log with a thickness of about 1.6 inches (4cm). Wrap into plastic wrap and place in the fridge for about 45 minutes.
2. Preheat the oven to 390°F (200°C). Place the dough logs on a baking sheet lined with baking parchment and bake for 13-15 minutes. Remove from the oven and let cool on the baking sheet for about 12-15 minutes. In the meantime, lower the oven temperature of the oven to 320°F (160°C). Cut the pre-baked dough rolls with a sharp knife, each slightly beveled, into slices that are about 0.8 inches (2cm) thick. Place the slices on the baking sheet and bake for another 12-15 minutes. Remove the biscotti from the oven and let cool completely on a wire rack. Store in a tightly closing tin.
Notes
Enjoy baking!
