Chocolate Macadamia BiscottiMakes approximately 45 biscotti.
- 250g plain flour sifted
- 2 tablespoons cocoa
- 175g castor sugar
- 1/2 teaspoon baking powder
- 3 eggs lightly beaten
- Grated rind of 1 orange
- 150g roasted, raw macadamia nuts roughly chopped
Combine flour, cocoa, castor sugar and baking powder in a large bowl and mix well. In a separate bowl combine eggs, orange rind and macadamia nuts and mix well. Make a well in the centre of the dry ingredients, pour in the egg mixture and stir to form a dough.
Turn dough onto a lightly floured surface and divide in half. Shape halves into logs, place on a greased and floured baking sheet and bake at 200oC for 15 minutes. Remove from oven and when cool enough to handle cut logs into 0.5cm thick slices. Place slices on baking sheets and bake a further 10-15 minutes. Cool on a wire rack then store them in an air tight container.
� Recipe & photo courtesy of Australian Macadamia Society
Turn dough onto a lightly floured surface and divide in half. Shape halves into logs, place on a greased and floured baking sheet and bake at 200oC for 15 minutes. Remove from oven and when cool enough to handle cut logs into 0.5cm thick slices. Place slices on baking sheets and bake a further 10-15 minutes. Cool on a wire rack then store them in an air tight container.
� Recipe & photo courtesy of Australian Macadamia Society
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