Macadamia Nut Biscotti Recipes

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COFFEE-MACADAMIA NUT BISCOTTI



Coffee-Macadamia Nut Biscotti image

Provided by Food Network Kitchen

Time 1h45m

Yield 30 to 35 cookies

Number Of Ingredients 13

2 3/4 cups all-purpose flour
1/2 cup ground coffee
1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup sugar
2 tablespoons unsalted butter, at room temperature
1/4 cup honey
1 teaspoon vanilla extract
3 large eggs
3/4 cup macadamia nuts, roughly chopped
1 12-ounce bag white chocolate chips
2 1/2 cups sweetened shredded coconut, toasted

Steps:

  • Preheat the oven to 350 degrees F line a baking sheet with parchment paper. Whisk the flour, coffee, cocoa powder, baking soda and cinnamon in a medium bowl. Combine the sugar, butter, honey, vanilla and eggs in a large bowl with a mixer on medium-high speed. Reduce the mixer speed to low; beat in the flour mixture until just combined. Stir in the macadamia nuts with a wooden spoon.
  • Form the dough into two 3-by-8-inch logs on the prepared baking sheet, about 3 inches apart. Bake until browned, about 25 minutes. Let cool 10 minutes, then transfer to a cutting board. Cut into 1/2-inch-thick slices using a serrated knife.
  • Reduce the oven temperature to 325 degrees F. Arrange the slices cut-side down on the baking sheet; return to the oven and bake 20 more minutes, flipping the cookies halfway through. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
  • Melt the white chocolate chips in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring until smooth. Dip the biscotti partway into the melted chocolate, then roll in the coconut. Place on a baking sheet lined with fresh parchment; refrigerate until set, about 30 minutes.

MARIETTA'S WHITE CHOCOLATE MACADAMIA BISCOTTI



Marietta's White Chocolate Macadamia Biscotti image

A softer biscotti and a wonderful addition to your cookie platter.

Provided by Marietta Higgins-Spillone

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Amaretto

Time 1h

Yield 56

Number Of Ingredients 10

1 cup butter
1 ½ cups sugar
4 eggs
2 teaspoons vanilla extract
¼ cup amaretto liqueur
4 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 ⅓ cups chopped macadamia nuts
1 ⅓ cups white chocolate chips

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.
  • In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, vanilla and amaretto. In a separate bowl mix flour, baking powder and salt. Stir flour mixture into butter mixture. Fold in nuts and white chocolate chips.
  • Divide dough into 4 equal parts. Place each 1/4 of dough on cookie sheet and form into logs about 14 inches long and 1 1/2 inches wide.
  • Bake 25 minutes in the preheated oven, until very lightly brown. Cool and cut diagonally into 1/2 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown.

Nutrition Facts : Calories 139.2 calories, Carbohydrate 15.7 g, Cholesterol 22.9 mg, Fat 7.7 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.5 g, Sodium 73.3 mg, Sugar 8.5 g

MACADAMIA NUT BISCOTTI



MACADAMIA NUT BISCOTTI image

Categories     Bread     Nut     Fall

Yield 40

Number Of Ingredients 12

1/3-cup vegetable oil
1-cup sugar+ more for sprinkling
¼ cup light molasses
1 egg
2 cups flour
2 teaspoons baking soda
½ teaspoon ground cloves
½ teaspoon ground ginger
1 teaspoons ground cinnamon
½ teaspoon salt
1 cup macadamia nuts, coarsely chopped
½ cup raisins

Steps:

  • Beat together the oil, sugar, molasses and egg. In separate bowl mix the flour, baking soda, cloves, ginger, cinnamon and salt. Combine wet and dry ingredients; add nuts and raisins and mix well. Cut dough in quarters; roll each quarter into a log about 7 inches long. Sprinkle sugar (and any fine bits of macadamia nuts) on a large piece of foil; roll the logs back and forth on the sugar and nuts until they are completely covered. Place logs in jellyroll pan; bake at 350 degrees for 25 minutes. When done, the logs will have flattened out. Remove from oven; cool 25 minutes; then cut diagonally into slices. Rebake on side 5 minutes more. Place slices on rack to cool.

MACADAMIA NUT BISCOTTI



MACADAMIA NUT BISCOTTI image

Categories     Cookies     Nut     Dessert

Yield 40 slices

Number Of Ingredients 10

2 cups toasted macadamia nuts, divided
2 cups flour
2 teaspoons baking powder
1/4 tsp salt
2 eggs
1/-3/4 cup sugar
2 tbsp kahlua
1 tsp vanilla
1 tbsp butter, melted
White and dark chocolate chips

Steps:

  • Preheat oven 325. Toast macadamia nuts till fragrant ( not too much as they will continue toasting when baking). Puree 1 -1/2 cups nuts in food processor till looks like nut butter. Remove to small bowl. Puree 2 eggs in processor till doubled in volume about 3 mins. Mix kahlua and vanilla into sugar, slowly add to egg mixture along with melted butter, puree till mixed, add nut butter process to mix, should be smooth. In separate small bowl, whisk flour, baking powder and salt. Gently fold in half of flour mixture to nut butter, add remaining half flour mixture, add chocolate chips. Divide dough in half- flour hands and place 8x3in log on parchment lined pan. Repeat with remaining dough. Spray tops with cooking spray and egg wash. Bake 325- 25-30 minutes, till golden. Cool on rack 30 min., then slice diagonally into 1/2 inch slices. Place cut side down on cooling rack inside cooking sheet. Bake 35 min, rotating pan halfway through baking time. Cool completely. Store covered up to one month.

COFFEE-MACADAMIA BISCOTTI



Coffee-Macadamia Biscotti image

Provided by Food Network Kitchen

Time 3h

Yield Makes 36 biscotti

Number Of Ingredients 9

1 3/4 cups all-purpose flour (see Cook's Note)
2/3 cup sugar plus extra for sprinkling
2 tablespoons instant espresso powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, at room temperature
2 large eggs plus 1 large egg white, lightly beaten
1 teaspoon pure vanilla extract
1 1/2 cups salted macadamia nuts, roughly chopped

Steps:

  • Preheat the oven 350 F and line a baking sheet with parchment and set aside.
  • Pulse the flour, sugar, espresso powder, baking powder and salt in a food processor until combined. Add the butter and pulse until the mixture looks like sand.
  • Whisk the eggs, 1 tablespoon water and vanilla together in a large bowl until well mixed then add the flour mixture and stir until a crumbly dough forms. Press together and knead to a moist, uniform dough. Knead in the macadamia nuts.
  • Divide the dough in half and shape each into an 11-by-2-inch log on the prepared baking sheet, keeping 3-inches between the logs. Brush each log with egg white and sprinkle all over with sugar. Bake for 30 minutes.
  • Cool the logs for 5 minutes on the baking sheets and then transfer to a cutting board. Cut 1/2-inch thick slices using a sharp serrated knife. Return to the baking sheet and bake again, turning halfway though, until firm and browned, 25 minutes more. Transfer to a wire rack to cool. Store at room temperature in an airtight container for up to 2 weeks.

TERRY'S WHITE CHOCOLATE MACADAMIA BISCOTTI, (TENDER BISCOTTI)



Terry's White Chocolate Macadamia Biscotti, (Tender Biscotti) image

I don't like biscotti in general, they are too hard and I don't dunk anything in milk or coffee, just not my thing...my good friend and past landlady Terry made these biscotti and I only tried them to make her happy. Oh my god! They were so good and NOT hard, crisp but tender! If biscotti is not your thing, give these a try, you might change your mind!

Provided by Mrs Goodall

Categories     Dessert

Time 1h5m

Yield 40 biscotti

Number Of Ingredients 11

1/2 cup butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons Amaretto
2 cups unbleached all-purpose flour (+)
2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup macadamia nuts
2/3 cup white chocolate chips

Steps:

  • In a mixing bowl cream butter and sugar until light and fluffy.
  • Beat in eggs, vanilla and liqueur.
  • In a bowl combine the flour, baking powder and salt.
  • Add to the creamed mixture, mixing until blended.
  • Fold in nuts and chocolate chips. Divide dough in half.
  • On a greased and floured baking sheet pat out into two logs about 1/2 in high, 1 1/2 inches wide and 14 inches long, placing them at least 2 inches apart.
  • Bake in the middle of a preheated 325 degree oven for 25 minutes or until lightly browned.
  • Transfer from baking sheet to a rack.
  • Let cool for 5 minutes. Place on a cutting board.
  • With a serrated knife slice diagonally on a 45 degree angle about 1/2 inch thick.
  • Place the slices upright on the baking sheet and return to the oven for about 8 minutes longer to dry slightly.
  • Let cool on a rack.
  • Store in a tightly covered container.

Nutrition Facts : Calories 94.3, Fat 5.2, SaturatedFat 2.4, Cholesterol 16, Sodium 54.8, Carbohydrate 10.9, Fiber 0.4, Sugar 5.6, Protein 1.4

LEMON MACADAMIA BISCOTTI



Lemon Macadamia Biscotti image

My roommate made me lemon macadamia nut cupcakes for my birthday last year and I fell in love with them! I also love biscotti, so I found a recipe that combined the best of both worlds.

Provided by Barbell Bunny

Categories     Dessert

Time 55m

Yield 30 biscotti, 30 serving(s)

Number Of Ingredients 11

2 cups unbleached flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter, unsalted
3/4 cup sugar
2 tablespoons lemon zest
4 tablespoons lemon juice
1 teaspoon vanilla
2 eggs
1 1/2 cups macadamia nuts, roughly chopped

Steps:

  • Preheat oven to 325 degrees.
  • In a large bowl, sift flour, baking powder, salt, and cinnamon.
  • In another bowl, cream butter and sugar. Add vanilla.
  • Add eggs one at a time and mix until combined.
  • Add lemon juice and mix until combined.
  • Add dry ingredients to wet ingredients. Fold in macadamia nuts.
  • Turn the dough onto a floured surface and divide into two. Shape each ball of dough into a log.
  • Place the logs on a cookie sheet lined with parchment paper.
  • Bake for 25 minutes, or until lightly brown.
  • Let cool 5 minutes.
  • With a serrated knife, slice diagonally into 1/2"-thick pieces.
  • Return the biscotti to your parchment paper lined cookie sheet and bake 8 minutes.
  • Turn biscotti and bake an additional 8 minutes.
  • Remove from oven and cool before storing in an airtight container.

Nutrition Facts : Calories 131.1, Fat 8.6, SaturatedFat 2.9, Cholesterol 22.2, Sodium 58.5, Carbohydrate 12.6, Fiber 0.9, Sugar 5.4, Protein 1.9

COCONUT-MACADAMIA BISCOTTI



Coconut-Macadamia Biscotti image

I came up with this recipe after my husband and I returned from our first trip to Hawaii. Dipping these tropical treats in a good cup of coffee brings us right back to the wonderful memories we made there. -Shannon Koene, Blacksburg, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield about 2-1/2 dozen.

Number Of Ingredients 13

6 tablespoons butter, softened
3/4 cup sugar
1/3 cup canola oil
3 large eggs
2 teaspoons vanilla extract
1 teaspoon coconut extract
3-1/4 cups all-purpose flour
1-3/4 teaspoons baking powder
1/4 teaspoon salt
1 cup sweetened shredded coconut, toasted and finely chopped
1 cup macadamia nuts, coarsely chopped
2 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • Preheat oven to 350°. In a large bowl, beat butter, sugar and oil until blended. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in coconut and nuts., Divide dough in half. On parchment-lined baking sheets, shape each half into an 8x3-in. rectangle. Bake about 25 minutes or until set., Place pans on wire racks. When cool enough to handle, transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Return to pans, cut side down., Bake 15-18 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into mixture; allow excess to drip. Place on waxed paper until set. Store in an airtight container.

Nutrition Facts : Calories 228 calories, Fat 14g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 99mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.

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