Biscotti are twice-baked, crunchy delicious treats which can be filled with any number of flavors – and are a great alternative to cookies. I want to hang on to the last few feelings of summer days, so white chocolate chips and macadamia nuts it is!
(Now that fall is here though, dried fruit, nuts, bittersweet chocolate, almonds … all of those are fantastic autumn flavors. Mmmm … even dried blueberry and white chocolate chips would be very tasty.
I think I may need to go make another batch …)
White Chocolate Macadamia Nut Biscotti
Ingredients:
2 large eggs
1 tsp vanilla
1 tsp baking powder
¼ tsp salt
1 ¾ cups all purpose flour
¾ cup white chocolate chips
¾ cup macadamia nuts
Materials: 2 mixing bowls; dry ingredients measuring cups; measuring spoons; baking sheet; whisk; spoon or fork for mixing; long metal spatula, serrated knife.
Preheat oven to 350 degrees F.
Start by beating the sugar and eggs together until they become pale yellow and fluffy. Then beat in vanilla. It is tempting to use a mixer to beat the sugar and eggs (admittedly, I cheated this time and used a mixer), but try and beat them by hand. The batter will come out more firm, which is ideal for a biscotti. If you need to, you can knead the dough as well.
In a separate bowl, whisk together flour, baking powder, and salt. When well mixed, add dry ingredients to the egg mixture and beat until combined. Then fold in macadamia nuts and white chocolate chips.
Once mixed, flour a flat surface (I usually just use my counter) roll dough in to log shape. The log should be approximately 12 inches long, and 3.5 inches wide. Now, biscotti isn’t usually a perfectly round shape, so to help shape the log, use the long metal spatula. Help shape with metal spatula. If the dough is sticky, you can flour your hands as well. Bake for 25 minutes.
Remove and let the batter cool for about 10 minutes.
Reduce oven temp to 325 F.
Transfer log to cutting board and cut into about ½ inch slices, on the diagonal, with a long serrated knife. Place biscotti, cut side down, on baking sheet. Bake for 8-10 minutes, turn over, bake for another 8-10 minutes or until golden brown. Remove from oven and let cool. Store in airtight container.
They will crisp up a bit more while cooling.
