Macadamia Chocolate Chip Biscotti

There is a reason biscotti have endured for centuries — crisp, sturdy, and endlessly dunkable, they are the perfect companion to a good cup of coffee. This version studs the twice-baked classic with buttery macadamia nuts and sweet chocolate chips, a rich and satisfying pairing that turns the humble biscotto into a small indulgence. They keep for ages, travel well, and make an afternoon coffee feel like a treat worth slowing down for.

The Dough with Macadamias and Chocolate

Build a firm biscotti dough and fold in the buttery macadamia nuts and chocolate chips. The macadamias bring a rich, buttery crunch and the chocolate its sweet melt — distribute them evenly so every slice gets its share of both in that sturdy, crisp cookie.

The Twice-Bake for Crunch

Bake the dough into logs, slice them, and bake a second time until crisp and dry. This twice-baking gives biscotti their signature crunch and long shelf life, so slice the logs evenly and let them toast fully — the result is a cookie built to last and made for dunking.

Jorj Morgan

Macadamia Chocolate Chip Biscotti

These biscotti offer a delightful crisp snap, beautifully softened by the creamy luxury of macadamia nuts and generous pockets of rich chocolate. It's a truly elegant balance of textures and tastes, creating a sweet memory with every bite shared around the table.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Chilling Time 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 36 servings

Course: Dessert

Ingredients Method

Ingredients

  

The Dry Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 cup macadamia nuts coarsely chopped
• 1 cup semi-sweet chocolate chips

The Wet Ingredients

• ¾ cup granulated sugar
• ½ cup unsalted butter room temperature (1 stick)
• 2 large eggs
• 1 tablespoon pure vanilla extract

Method

 

Mix the Dough

1. Preheat the oven to 350°F.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
3. In the bowl of an electric mixer, beat the granulated sugar and room-temperature butter together until smooth and fluffy, about 3 minutes.
4. Stir in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in the vanilla extract.
6. Gradually add the dry flour mixture into the wet ingredients, stirring until just combined.
7. Gently fold in the coarsely chopped macadamia nuts and the semi-sweet chocolate chips.

Chill and First Bake

1. Divide the dough evenly in half.
2. Wrap each half tightly in plastic wrap and place them into the freezer to chill for 20 minutes. (This prevents the logs from spreading too much while baking).
3. Remove the chilled dough from the freezer.
4. Use your hands to form each piece of dough into a log, measuring about 12 inches long and 3 inches wide.
5. Place both logs onto a baking sheet lined with a Silpat mat or parchment paper, leaving space between them.
6. Bake in the 350°F oven until the logs are firm and golden brown, about 20 minutes.
7. Remove the baking sheet from the oven.

Slice and Second Bake

1. Immediately reduce the oven temperature to 300°F.
2. Allow the baked logs to cool on the baking sheet for exactly 15 minutes.
3. Carefully transfer the logs to a cutting board.
4. Use a sharp serrated knife to cut each log into diagonal ½-inch thick slices.
5. Lay the slices flat, cut-side down, back onto the parchment-lined baking sheet.
6. Return the pan to the 300°F oven.
7. Bake until the biscotti slices are deeply golden and dry to the touch, about 30 more minutes.
8. Transfer the finished biscotti to a wire rack to cool completely before serving.