Macadamia Nut Biscotti Recipe
Upgrade your coffee game with these crunchy Macadamia Nut Biscotti, made even better with a quick white mocha drizzle. Perfect for busy mornings or leisurely weekends!
Servings: 30
Calories: 167kcal
Ingredients
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup granulated sugar
- 3 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- Pinch salt
- 2/3 cup macadamia nuts roughly chopped
- 1 cup white chocolate chips
- 2 tablespoons strong coffee
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two baking sheets with parchment paper (or use silicone baking mats).
- In a medium bowl, whisk together the oil, eggs, and sugar until the sugar has dissolved. In a separate bowl, whisk together the flour, baking powder, and salt. Pour the flour mixture into the oil mixture and stir until just combined. Fold in the macadamia nuts.
- Use your hands to split the formed cookie dough in half. Pick up one-half of the dough and roll it into a ball in your hands. Place the ball on one of the lined cookie sheets and use the palms of both hands to roll it out into a cylinder as long as the baking sheet. Use your hands to press the dough down to 1/2-inch thickness. Repeat with the second half of the dough on the second baking sheet.
- Bake for 25-30 minutes, rotating the sheet pans halfway through, until the dough is golden brown. Cool on a wire rack for 10 minutes, or until it is cool enough to handle. Slice the cookie dough crosswise into 1/2-inch slices. Place the slices cut-side up back on the cookie sheets and bake for another 7-10 minutes per side, until crunchy.
- Meanwhile, place the white chocolate chips and strong coffee in a small saucepan set over low heat. Whisk until melted. Drizzle over cooled biscotti.
Notes
To store your White Chocolate Macadamia Nut Biscotti, place them in an airtight container at room temperature, which will keep them fresh for up to 2 weeks.
For longer storage, you can freeze the biscotti. It’s best to freeze them after the first bake; just place the cooled, sliced biscotti in an airtight container or a freezer bag. They can be stored for up to 3 months.
When ready to enjoy, thaw at room temperature and complete the second bake to restore their crispness.
Nutrition
Serving: 1serving | Calories: 167kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 18mg | Sodium: 55mg | Potassium: 49mg | Fiber: 1g | Sugar: 10g | Vitamin A: 26IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg
