Delicious White Chocolate Macadamia Biscotti Recipe

Indulge in the perfect combination of white chocolate and crunchy macadamia nuts with this homemade biscotti recipe. These biscotti are twice-baked, resulting in a crisp texture that pairs perfectly with a cup of coffee or tea. With a hint of vanilla and a generous drizzle of melted white chocolate, these cookies are sure to impress. Whether you're looking for a delightful morning treat or a sweet afternoon snack, this recipe will satisfy your cravings.

Ingredients

• 1 cup macadamia nuts, chopped
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Spread the chopped macadamia nuts on the prepared baking sheet and toast in the oven for 5-7 minutes until lightly golden. Remove from the oven and set aside to cool.
3. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
4. In a separate large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
5. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the toasted macadamia nuts and white chocolate chips.
8. Divide the dough in half. Shape each half into a long log, approximately 12 inches in length. Place the logs onto the prepared baking sheet, leaving space between them for spreading.
9. Bake in the preheated oven for 25-30 minutes or until golden brown and firm to the touch. Remove from the oven and let cool for 10 minutes.
10. Reduce the oven temperature to 325°F (165°C).
11. Carefully transfer the baked logs onto a cutting board and using a sharp knife, cut them into 1-inch thick slices.
12. Place the sliced biscotti back on the baking sheet, cut-side down, and bake for an additional 15-20 minutes, or until they become crispy and lightly browned.
13. Remove from the oven and allow the biscotti to cool completely on a wire rack.
14. If desired, melt white chocolate according to package instructions and drizzle over the cooled biscotti.
15. Store in an airtight container for up to two weeks.

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