Chocolate Chip and Macadamia Nut Biscotti

By lovinghomemade on September 15, 2013 • ( 10 )

Chocolate chip and macadamia nut biscotti

Biscotti have been on my “to do” list for ages and have taken me a long time to get round to. This is a really tasty recipe that I found in Leiths Baking Bible and I am going to be trying a few more.

Even though I knew they would keep, I was a little worried I would be making too far too many despite having planned to take them to my son’s rugby training to share around, and also to a mum’s coffee morning. They have disappeared so quickly there aren’t any left so I will need to make something else for the coffee morning!

Recipe

Ingredients

115g butter

285g plain flour

pinch of salt

1 tablespoon baking powder

200g caster sugar

3 eggs, beaten

½ teaspoon vanilla essence

100g macadamia nuts, roughly chopped

200g chocolate chips

Method

Set the oven to 180ºC and line a couple of baking trays with baking parchment.

Heat the butter in a saucepan until golden brown. Leave to cool.

Put the flour, salt, baking powder and sugar into a large bowl.

Add the cooled butter and eggs.

Mix in the chopped macadamia nuts and chocolate chips. This creates a very wet dough but you can add a little flour if necessary.

Shape the mixture into 3 or 4 equally sized logs: I used two spoons to heap piles of mixture into approximate log shapes. I forgot to take a picture but managed a very quick snap once they were in the oven. You’ll see it’s a very approximate attempt at creating logs:

Terrible photo of biscotti “logs”!

Bake for around 30 minutes or until golden brown. The transformation is amazing:

Biscotti after the first baking

Place on a wire rack to cool for around 30 minutes.

Slice the biscotti with a serrated knife (I used a bread knife) and put them, cut side up, onto the baking sheets.

Ready for the second baking

Bake for around 15 minutes but keep an eye on them to make sure they do not brown too much and start to burn. Then turn them over and bake the other side for around 15 minutes.

Remove from the oven and allow to cool on a wire rack.

These should keep well in an airtight tin, if they last.