The perfect sweet treat along with a cuppa coffee or tea: Macadamia White Chocolate Biscotti.
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
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.
Keywords: biscotti, macadamia, white chocolate