Macadamia Nut Biscotti Recipe
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4.5
42 reviews
Excellent
Macadamia Nut Biscotti Recipe
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Upgrade your coffee game with these crunchy Macadamia Nut Biscotti, made even better with a quick white mocha drizzle. Perfect for busy mornings or leisurely weekends!
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Ingredients
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup granulated sugar
- 3 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- Pinch salt
- 2/3 cup macadamia nuts roughly chopped
- 1 cup white chocolate chips
- 2 tablespoons strong Folgers coffee
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Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two baking sheets with parchment paper (or use silicone baking mats).
- In a medium bowl, whisk together the oil, eggs, and sugar until the sugar has dissolved. In a separate bowl, whisk together the flour, baking powder, and salt. Pour the flour mixture into the oil mixture and stir until just combined. Fold in the macadamia nuts.
- Use your hands to split the formed cookie dough in half. Pick up one-half of the dough and roll it into a ball in your hands. Place the ball on one of the lined cookie sheets and use the palms of both hands to roll it out into a cylinder as long as the baking sheet. Use your hands to press the dough down to 1/2-inch thickness. Repeat with the second half of the dough on the second baking sheet.
- Bake for 25-30 minutes, rotating the sheet pans halfway through, until the dough is golden brown. Cool on a wire rack for 10 minutes, or until it is cool enough to handle. Slice the cookie dough crosswise into 1/2-inch slices. Place the slices cut-side up back on the cookie sheets and bake for another 7-10 minutes per side, until crunchy.
- Meanwhile, place the white chocolate chips and Folgers coffee in a small saucepan set over low heat. Whisk until melted. Drizzle over cooled biscotti.
Notes
- This post is brought to you in partnership with Taste of Home.
- To store your White Chocolate Macadamia Nut Biscotti, place them in an airtight container at room temperature, which will keep them fresh for up to 2 weeks.
- For longer storage, you can freeze the biscotti. It’s best to freeze them after the first bake; just place the cooled, sliced biscotti in an airtight container or a freezer bag. They can be stored for up to 3 months.
- When ready to enjoy, thaw at room temperature and complete the second bake to restore their crispness.
Nutrition Information
Show Details
Serving
1serving
Calories
167kcal
(8%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
18mg
(6%)
Sodium
55mg
(2%)
Potassium
49mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
26IU
(1%)
Vitamin C
0.1mg
(0%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 167kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 18mg | 6% |
| Sodium | 55mg | 2% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
42 reviews
Excellent
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