macadamia nut biscotti

One of the greatest go-alongs with the best coffee is ‘Biscotti.’ Biscotti is a dry flavored cookie that was made to be dipped into coffee unleashing all of the previously hidden flavors! The challenge is finding a worthy recipe. The problem is that most of the Biscotti Recipes were fairly bland and not comparable with good commercial products. I decided to look into why there is difference.

First of all, the best commercial recipes include: butter, baking soda and baking powder. I suspect a little extra cornstarch is also added ( as you know cornstarch is already an ingredient in baking powder). In most of ‘home’  biscotti recipes, the batter is far too sticky to be manageable even on greased wax paper and this calls for a bit more flour and sugar for control. Lastly, diced macadamia nuts, nut flavorings ( I choose almond) and a good helping of vanilla makes it perfect!

So, at only 115 calories… this Biscotti works for my diet!  Now, if you choose to dip it into white chocolate… that adds a little. Here’s the nutritional data:

nutritional facts

Basic ingredients:

3 cups bread flour

1/2 cup potato flour

2  cups powdered sugar

3 eggs

1/3 cup butter

1/2 cups macadamia nuts whole and pieces ( then chop)

1/2 teaspoons baking soda

3 teaspoon baking powder

1 teaspoon cornstarch

1/2 teaspoon almond extract*

1 tablespoon vanilla extract*

* or replace with 2 scraped Vanilla Beans

1/8 teaspoon nutmeg

1/4 teaspoon cinnamon


1) use two bowls:

Bowl A — all dry ingredients and diced nuts

Bowl B — all wet ingredients, including parified butter plus powdered sugar

2) Add the dry ingredients to the liquid slowly and stir  with a wooden spoon.

3) Place 1/2 the batter on buttered wax paper and spread out to 12 inches in length and about 1/2 inch thick and do the same with the other 1/2

4) place in preheated over 350 degrees for about 30 minutes then allow to cool

5) slice 3/4 to one inch sections… each section should provide 13 -14 pieces for a total of around 27

6) rebake for 7 -9 minutes with one cut side face down

7) flip the biscotti and toast the opposite side for another 7-9 minutes

8) OPTIONAL: dip the flat side of the biscotti into melted white chocolate an place down on wax paper to cool.

sound yummy enough?

Laura loves Biscotti!

NOTE: a fun change in spices is to use 1/4 teaspoon of my egg nog spice mix