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Macadamia and Chocolate Chip Biscotti

Use this recipe as a guide to create your own favorite biscotti. Substitute your favor nut, white or milk chocolate, or eliminate both and add a tablespoon of your favorite liquor or a touch of almond extract. It's all good!

2 cups all-purpose flour
1 ½ teaspoon baking powder
¼ teaspoon salt
¾ cup granulated sugar
½ cup butter, room temperature (1 stick)
2 large eggs
1 tablespoon vanilla
1 cup macadamia nuts, coarsely chopped
1 cup semi sweet chocolate chips

Preheat the oven to 350 degrees.
  1. Whisk together the flour, baking powder and salt
  2. Use an electric mixer to combine the sugar and butter until smooth and fluffy.
  3. Stir in the eggs, one at a time.
  4. Stir in the vanilla.
  5. Stir in the flour mixture.
  6. Stir in the macadamia nuts and chocolate chips.
  7. Divide the dough in half. Wrap each half in plastic wrap and freeze for 20 minutes.
  8. Remove the dough from the freezer. Use your hands to form each piece into a log, about 12 inches long and 3 inches wide. Place both logs on a Silpat (or parchment) lined baking sheet. Bake until golden brown, about 20 minutes. Remove from the oven.
  9. Reduce the oven temperature to 300. Cool the logs for 15 minutes. Use a serrated knife to cut each log into diagonal ½-inch slices. Lay the slices onto the baking sheet. Bake until the biscotti is golden and dry to the touch, about 30 more minutes.
Yield: 3 dozen
Preparation Time: 20 minutes plus refrigerating the dough and 1 hour total baking time