MacAdamia-Nut Biscotti
Submitted by sandysue
Buttery macadamia nut biscotti with half the nuts ground into the dough and half left whole. Twice-baked for a crisp, crunchy cookie with rich tropical flavor.
YIELD
12 servingsPREP
20 minCOOK
60 minREADY
80 minThese biscotti use macadamia nuts two ways, and that’s what makes them special. Half the nuts get ground in a food processor with some of the flour to create a buttery, rich crumb throughout the dough. The other half stays whole, giving you crunchy pockets in every slice.
Toasting the macadamias before using them is a must. Raw macadamias are mild and almost waxy. Ten minutes in the oven deepens their flavor dramatically, bringing out a toasted, caramelized sweetness that stands up to the vanilla and butter in the dough.
The two-stage bake is what defines biscotti. The first bake at higher heat sets the logs. After cooling and slicing on a diagonal, the second bake at lower heat dries the cut sides into that characteristic crisp snap. Pressing the biscotti should meet resistance without any give. If they feel soft, they need more time.
Pro Tips
- Let the logs cool at least 10 minutes before slicing. Cutting too early crumbles the ends and breaks the whole nuts out of the dough.
- Use a serrated knife for the cleanest slices. A straight blade pushes against the nuts and cracks the biscotti unevenly.
- Don’t let the cut sides darken during the second bake. You want dried and crisp, not browned. The lower temperature gives you a wider window to get it right.
- Store in an airtight container. Biscotti keep for weeks and actually improve as they fully dry out over the first few days.
Variations
- Dip in white chocolate for a tropical-meets-sweet finish that pairs naturally with macadamia.
- Add dried pineapple or mango pieces to the dough for a Hawaiian-inspired version.
Ingredients
Directions
Heat the oven to 350℉ (180℃).
Sift together the flour, baking powder, and salt and set aside.
Spread the macadamia nuts on a baking sheet and toast until light brown, about 10 minutes.
Let cool. In a food processor, coarsely grind half of the nuts with one-quarter of the dry ingredients.
Either in an electric mixer or by hand, cream the butter and the sugar until light and fluffy.
Add the eggs one at a time, beating after each addition.
Add the vanilla extract and mix until incorporated. Stir in the whole nuts, the ground nuts, and the rest of the flour mixture.
Mix just until the dough comes together.
Form the logs as described in the Almond Biscotti recipe (see p. 35) and bake at 350℉ (180℃) for about 30 minutes, until lightly Remove the baking sheet from the oven and reduce the oven temperature to 300 degres. Let the logs cool on the baking sheet for at least 10 minutes before slicing. Cut thelogs on a slight diagonal into ¾ inch-thick slices. Place the biscotti flat on the baking sheet and dry them in the oven for about 15 minutes, until the biscotti offer resistance when pressed, but the cut side hasn’t begun to darken. Transfer the biscotti to a rack to cool. Store in an airtight container.
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