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Macadamia & white chocolate biscotti
Macadamia & white chocolate biscotti
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Crunchy biscotti, perfect with a piping hot cup of coffee.
Ingredients:
  • 160ml (2/3 cup) honey
  • 2 eggs
  • 375g (2 1/2 cups) plain flour
  • 35g (1/4 cup) cornflour
  • 2.50 gm ground cinnamon
  • 1 x 100g pkt macadamia nuts, coarsely chopped
  • 1 x 180g pkt white chocolate, coarsely chopped
Instructions:
  • Preheat oven to 180°C and line a baking tray with non-stick baking paper. In a medium bowl, use an electric beater to whisk honey and eggs until thick and pale.
  • Combine the sifted flour, cornflour, baking powder, and cinnamon in a bowl. Mix in the honey mixture and macadamias using a wooden spoon and then your hands until well combined. Knead the dough on a lightly floured surface until smooth.
  • Divide the mixture in half and shape each half into a 25cm log, then place them on the lined tray. Gently flatten the logs with your hands. Bake for 30 minutes until firm and fully cooked. Let them cool on the tray for 1 hour. Lower the oven temperature to 150°C.
  • Prepare two baking trays with non-stick baking paper. Use a serrated knife to diagonally slice the logs into 5mm-thick pieces. Arrange the slices in a single layer on the lined trays. Bake for 20 minutes, flipping and switching the trays halfway, until they are golden and crispy. Allow to cool on a wire rack for 15-20 minutes before serving.
  • Melt the chocolate in a heatproof bowl over simmering water, making sure the bowl doesn't touch the water. Stir occasionally with a metal spoon. Transfer melted chocolate to a plastic bag, cut a small hole in 1 corner, and drizzle over each biscuit. Let it set for 30 minutes. Enjoy with coffee.

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