Crispy and Nutty Macadamia Biscotti
Homemade Macadamia Biscotti: A Delightful Twice-Baked Treat
Let’s bake Biscotti, the classic Italian cookie known for its delightful double-baking process. These cookies offer a wonderfully crisp texture and a rich flavor profile, enhanced by the satisfying crunch of macadamia nuts and the sweet bursts of white chocolate and chocolate chips. They’re the perfect accompaniment to your favorite coffee or tea.
Dough Ingredients- 1 large egg
- 60g granulated sugar
- Pinch of salt
- A little vanilla extract (for aroma)
- 45g unsalted butter, melted
- 130g cake flour (or all-purpose flour)
- 75g almond flour
- 1g baking powder
Cooking Instructions
Step 1
In a mixing bowl, crack 1 large egg.
Step 2
Add 60g of granulated sugar, a pinch of salt, and a few drops of vanilla extract to the bowl with the egg.
Step 3
Using a whisk, gently mix the ingredients until just combined into a smooth, cohesive mixture. Avoid over-whisking and creating too much foam.
Step 4
Pour in 45g of melted unsalted butter. Ensure the butter is melted but not excessively hot.
Step 5
Mix the butter into the egg and sugar mixture until well incorporated and smooth. Continue mixing until there are no visible signs of separation between the butter and the liquid ingredients. Be careful not to overmix.
Step 6
In a separate bowl, sift together 130g of cake flour, 75g of almond flour for that rich nutty flavor, and 1g of baking powder.
Step 7
Sift the dry ingredients to ensure they are well combined and free of lumps. This step helps create a lighter texture for the biscotti.
Step 8
Gently fold the dry ingredients into the wet ingredients using a spatula. Employ a ‘cut and fold’ motion: cut through the center of the mixture with the spatula and then fold the batter over itself. Repeat this motion until just combined and no dry flour streaks remain. Overmixing can make the biscotti tough.
Step 9
Add the 50g of roughly chopped macadamia nuts, 30g of finely chopped white chocolate, and 30g of chocolate chips to the dough.
Step 10
Using your spatula, gently mix these additions into the dough until they are evenly distributed. Stop mixing as soon as no dry flour is visible.
Step 11
Line a baking sheet with parchment paper or a perforated baking mat. Transfer the dough onto the prepared sheet and shape it into a flattened log or rectangle, approximately 1.5 to 2 cm thick.
Step 12
Preheat your oven to 180°C (350°F). Once preheated, reduce the oven temperature to 170°C (340°F) and bake the biscotti log for about 20 minutes, or until it’s lightly golden and set.
Step 13
Carefully remove the baked log from the oven. Allow it to cool completely on the baking sheet or a wire rack. It needs to be fully cooled and firm before slicing.
Step 14
Once the biscotti log is completely cool and firm, use a serrated knife to slice it into individual biscotti pieces, about 1 cm thick. Slice gently to avoid crumbling.
Step 15
Line another baking sheet with parchment paper. Arrange the sliced biscotti pieces cut-side down on the prepared sheet, ensuring they are not touching each other.
Step 16
Return the oven to 170°C (340°F) preheat, then reduce to 160°C (320°F). Bake the sliced biscotti for about 20 minutes, flipping them halfway through to ensure even crisping and browning. Keep a close eye to prevent burning.
Step 17
After the second bake, the biscotti should be wonderfully crisp and golden. Transfer them to a wire rack to cool completely.
Step 18
Arrange your perfectly baked macadamia biscotti on a serving plate for a delightful presentation. Enjoy your delicious homemade biscotti with coffee, tea, or even milk!
