Description
This gluten-free biscotti recipe for white chocolate macadamia nut biscotti cookies is the ideal balance of crunchy and chewy, salty and sweet, a perfect dessert on their own and an exquisite revelation of flavors when dunked into coffee or tea.
Ingredients
Scale
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp Kahlua or other coffee liqueur
- 2 cups gluten-free all-purpose flour (or any baking flour for non-GF)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup macadamia nuts, chopped
- 1 cup white chocolate chips (can sub milk chocolate or toffee)
Instructions
- Using a handheld mixer, cream butter and sugar together until smooth
- Add eggs, vanilla and liqueur, mixing until smooth (I mix these ingredients in by hand with a spoon to not over-process)
- In a separate bowl, combine dry ingredients – flour, salt, baking powder
- Add dry ingredients to wet ingredients bowl slowly, stirring to mix well as you add to create a dough
- Add nuts and chocolate chips, mixing gently to combine
- Pre-heat oven to 325 degrees and grease a baking sheet
- Divide dough in half and form 2 long logs on the baking sheet
- Bake for 25 minutes until lightly browned, then remove from oven and let cool for 5-10 minutes. Note: the dough may still seem a little soft here, but it will harden slightly as it cools.
- Once cool, slice the logs on the diagonal and put back in the oven for 8-10 minutes to allow the cookies to dry a little more.