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Chocolate Macademia Biscotti
Description Chocolate Macademia Biscotti
Makes 48 cookies


3 cups Unbleached All-Purpose flour
1 cup Dutch-processed cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
4 large eggs, at room temperature
2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon instant Espresso coffee
2/3 cup chocolate chips
12 oz. White chocolate
1/2 cup macadamia nuts (toasted and chopped)

Adjust the oven rack to the center and preheat the oven to 325 F degrees. Line a baking sheet with parchment paper or silk pad liner. In the bowl of an electric mixer fitted with a paddle, mix the flour, cocoa powder, baking soda, salt, sugar. Combine these ingredients on medium-low speed and then toss in the nuts and chocolate chips. In a separate bowl, lightly whisk together the eggs, coffee and vanilla extract. With the mixer running on low speed, slowly add the egg mixture to the mixing bowl and mix until the dough comes together. Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand. With flour hands, form the dough into three 10-inch logs, spaced evenly on the baking sheet. Bake for 20 minutes. Remove from the oven and cool 10 minutes, reduce the temperature to 300F. Using a long serrated knife, slice the dough diagonally into 1/2-inch cookies. Arrange cookies, cut side down on a baking sheet and return to oven an additional 10 minutes. Turn biscotti over midway during baking and bake them a few minutes longer. Transfer the biscotti to a rack to cool. While the biscotti are cooling, chop the white chocolate and melt it on top of a double boiler over simmering water. With flat spatula, spread white chocolate on one side of each cooled biscotti. Allow the chocolate to harden. Peel the biscotti from the parchment and store in an airtight container.


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