Coffee-Macadamia Nut Biscotti
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2.75 cups
All-Purpose Flour1 cup
Ground Coffee1 tbsp
Unsweetened Cocoa Powder1 tsp
Baking Soda1 tsp
Ground Cinnamon1 cup
Sugar1 cup
Honey1 tsp
Vanilla Extract3 large
Egg2.5 cups
Sweetened Shredded Coconut (toasted)Directions:
1
Preheat the oven to 350 degrees F line a baking sheet with parchment paper
2
Whisk the flour, coffee, cocoa powder, baking soda and cinnamon in a medium bowl
3
Combine the sugar, butter, honey, vanilla and eggs in a large bowl with a mixer on medium-high speed
4
Reduce the mixer speed to low; beat in the flour mixture until just combined
5
Stir in the macadamia nuts with a wooden spoon
6
Form the dough into two 3-by-8-inch logs on the prepared baking sheet, about 3 inches apart
7
Bake until browned, about 25 minutes
8
Let cool 10 minutes, then transfer to a cutting board
9
Cut into 1/2-inch-thick slices using a serrated knife
10
Reduce the oven temperature to 325 degrees F
11
Arrange the slices cut-side down on the baking sheet; return to the oven and bake 20 more minutes, flipping the cookies halfway through
12
Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely
13
Melt the white chocolate chips in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring until smooth
14
Dip the biscotti partway into the melted chocolate, then roll in the coconut
15
Place on a baking sheet lined with fresh parchment; refrigerate until set, about 30 minutes
16
Photograph by Kat Teutsch