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Macadamia White Chocolate Biscotti | Bake to the roots

Macadamia White Chocolate Biscotti

  • Author: Bake to the roots
  • Prep Time: 00:30
  • Cook Time: 00:30
  • Total Time: 01:45
  • Yield: 50 1x
  • Category: Cookies
  • Cuisine: Italy


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.


Enjoy baking!

Keywords: biscotti, macadamia, white chocolate

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