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Stunning plated serving of Macadamia Chocolate Chip Biscotti, a chef-tested recipe by Chef Jorj Morgan.
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
Cook Time 50 minutes
Wait Time (Chilling and Cooling) 35 minutes
Total Time 1 hour 45 minutes
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°
  2. Whisk together the flour, baking powder and salt
  3. Use an electric mixer to combine the sugar and butter until smooth and fluffy.
  4. Stir in the eggs, one at a time.
  5. Stir in the vanilla.
  6. Stir in the flour mixture.
  7. Stir in the macadamia nuts and chocolate chips.
Chill and First Bake
  1. Divide the dough in half.
  2. Wrap each half in plastic wrap and freeze for 20 minutes.
  3. Remove the dough from the freezer.
  4. Use your hands to form each piece into a log, about 12 inches long and 3 inches wide.
  5. Place both logs on a Silpat (or parchment) lined baking sheet.
  6. Bake until golden brown, about 20 minutes.
  7. Remove from the oven.
Slice and Second Bake
  1. Reduce the oven temperature to 300.
  2. Cool the logs for 15 minutes.
  3. Use a serrated knife to cut each log into diagonal ½-inch slices.
  4. Lay the slices onto the baking sheet.
  5. Bake until the biscotti is golden and dry to the touch, about 30 more minutes.