Crispy edged biscotti studded with sweet chips of white chocolate and crunchy macadamias. These are perfect for dunking in your cup of coffee, or alongside a cup of tea.
Let’s sit down a take a coffee break for a minute. I’ll pour us both a nice strong brew and set out a plate of Macadamia and White Chocolate Biscotti and we can get down to the nitty gritty of what’s going on in our lives at the moment. I’ll tell you how I feel burned out but I can’t figure out why because I’m trying to make self care a priority at the moment. I’ll tell you that I am enjoying waking up and walking or running in the sunshine now that the days are starting early again. I’ll let you know that I feel guilty for saying no when people ask me to help them out with things at the last minute, but I just really need to take some time to nurture myself at the moment, and while I feel selfish I know that’s what I need to do. And when our talking stops, I’ll make sure I tuck a few extra of these biscotti into a little bag for you to take home for when you are in need of a moment of self care too.
These biscotti were made in response to a cookie craving I had been seeking to satisfy for weeks. Every time I popped into a coffee shop I kept my eye out for a biscotti offering on the counter, but alas, no biscotti to be found! Being the enterprising woman that I am, I took my biscotti craving into my own hands last week. I love the classic combination of white chocolate and macadamias and biscotti are my favourite way to enjoy these two together. This is a very moist (sorry) biscotti mixture, and it bakes up into crispy edged, tightly crumbed cookies. I underbake them just slightly so that the centers are softer than traditional biscotti. Sometimes I find the commercial biscuits just a little too hard, although if you prefer them crispier just bake the biscuits for an extra two minutes on each side during the second baking phase. I used almond flour in these biscotti, which adds to the slight softness, and enhances the macadamias and white chocolate. I shared these biscotti with my family over the weekend and they got rave reviews! My little sister enjoyed hers with an after dinner herbal tea, and my Dad tried to bribe me into making sure I passed all future biscotti directly to him without letting Mum know! So next time you need a little coffee time chat with the ones you love, show them how much you care with a batch of biscotti. If you need some self care, an hour of biscotti making is soothing too.
Macadamia and White Chocolate Biscotti
gluten free | makes about 30 cookies | store at room temperature in an airtight container for up to a week
- 50 grams brown rice flour
- 50 grams white rice flour
- 50 grams sorghum flour
- 50 grams buckwheat flour
- 50 grams almond meal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 100 grams butter, softened
- 1 cup caster sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 200 grams white chocolate chips
- 1 cup macadamias, toasted
- Preheat the oven to 180 C (350F) and line two baking trays with baking paper.
- In a medium size bowl whisk together brown rice flour, white rice flour, sorghum flour, buckwheat flour, almond meal, baking powder and salt.
- In the bowl of a standmixer fitted with the paddle attachment cream together the butter and caster sugar until light and fluffy.
- Add eggs and continue to beat until completely mixed and fluffy. Scrape down the sides of the bowl as required.
- Add in vanilla and incorporate.
- Slow down the speed of the mixer and add the dry ingredients. Beat until well combined.
- Add white chocolate chips and macadamias and use a wooden spoon to mix into the batter.
- Place half of the dough on one of the baking trays and use a rubber spatula to form it into a log about 30 cm by 10 cm wide (about 12 x 4 inches). Repeat with the other half of the dough.
- Bake the biscotti logs for 20 minutes or until golden on the outside, but still springy in the middle. Switch tray positions half way through baking time.
- Transfer trays to a rack and cool for an hour. Slice into 1.5 cm (3/4 inch) slices and stand them up on the tray with some separation between the slices. Bake for another 15 minutes or until golden and firm. Once cooked transfer them to the cooling rack and cool completely.