Macadamia Chocolate Chip Biscotti
Mix the sugar and butter until smooth and fluffy, and whisk the flour, baking powder and salt. Stir in the eggs one at a time, then the vanilla, flour mixture, macadamia nuts and chocolate chips. Divide the dough in half, freeze each half for 20 minutes, form each piece into a log about 12 inches long and 3 inches wide, and bake at 350° until golden brown, about 20 minutes. Reduce the oven to 300, cool the logs for 15 minutes, cut diagonal slices and bake until golden and dry, about 30 more minutes.
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.
Macadamia Chocolate Chip Biscotti
Ingredients
Method
- Preheat the oven to 350°
- Whisk together the flour, baking powder and salt
- Use an electric mixer to combine the sugar and butter until smooth and fluffy.
- Stir in the eggs, one at a time.
- Stir in the vanilla.
- Stir in the flour mixture.
- Stir in the macadamia nuts and chocolate chips.
- Divide the dough in half.
- Wrap each half in plastic wrap and freeze for 20 minutes.
- Remove the dough from the freezer.
- Use your hands to form each piece into a log, about 12 inches long and 3 inches wide.
- Place both logs on a Silpat (or parchment) lined baking sheet.
- Bake until golden brown, about 20 minutes.
- Remove from the oven.
- Reduce the oven temperature to 300.
- Cool the logs for 15 minutes.
- Use a serrated knife to cut each log into diagonal ½-inch slices.
- Lay the slices onto the baking sheet.
- Bake until the biscotti is golden and dry to the touch, about 30 more minutes.
The Heart of the Table
A jar of biscotti is generous, everyday hospitality — a cookie you keep on hand to offer with coffee whenever someone stops by. There is a warm, unhurried simplicity in a treat made for dunking and lingering, the kind that turns a quick visit into a slow, pleasant pause.
The Art of the Host
Slice the logs evenly for an even second bake, and cool the biscotti fully for maximum crunch. Store them airtight, where they keep beautifully for a week or more — the ideal cookie to have ready at a moment's notice.
Neighborly Grace
- The Preparation: These keep crisp for a week or more in a tin, making them a wonderful make-ahead. Bake a batch and you will always have something to serve with coffee or to give as a thoughtful, homemade gift.
- The Pour: A cup of espresso or a rich coffee is the classic dunking companion; for a non-alcoholic pairing, a glass of cold milk suits the chocolate and macadamia beautifully.
- The Vibe: Set them out with coffee or stack them in a jar for a slow afternoon or a homemade gift. These are crunchy, satisfying cookies — a rich twist on a timeless classic, made for dunking and keeping close at hand.