Chocolate Macadamia Nut Biscotti
Chocolate Macadamia Nut Biscotti are a crispy cookie that’s loaded with delicious chocolate and macadamia nuts. They’re the perfect side dish for brunch or breakfast!
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What is Chocolate Biscotti?
Biscotti are a classic Italian cookie that is typically served during breakfast or brunch. They’re crispy dry cookies that are perfect for dunking in hot coffee or milk.
Ingredients
For this recipe you’ll need:
- Sugar
- Eggs
- Flour
- Cocoa Powder
- Baking Soda
- Semi-Sweet Chocolate Chips
- Macadamia Nuts
Equipment Needed
To make this recipe you’ll need:
- Medium mixing bowl
- Non stick cookie tray (or nonstick aluminum foil to line the tray with)
How to Make Chocolate Macadamia Nut Biscotti
Preheat the oven to 350 F and line a spray a cookie sheet with nonstick cooking spray (or use parchment paper or reusable silicone mat)
Whisk egg and sugar until it’s pale yellow.
Sift flour, cocoa powder and baking soda together.
Using a spatula, stir dry ingredients into egg mixture.
Add chocolate chips and nuts.
Give the dough a log-like shape with spatula and bake in oven for 30 minutes.
Divide the biscotti dough into 12 pieces. Lower the oven to 300F degrees and bake for an additional 10-12 minutes.
Nutritional Information
Nutritional information will vary depending on the brands of ingredients you use. This nutritional information was calculated based on what I used, but for the most accurate I recommend using a recipe creator like My Fitness Pal to generate customized nutritional info.
Serving Size 1 biscotti
Number of Servings 12
Calories 129 – Total Fat 6 grams – Saturated Fat 2 grams – Trans Fat 0 grams – Unsaturated Fat 4 grams – Cholesterol 31 milligrams – Sodium 133 milligrams – Carbohydrates 16 grams – Fiber 1 grams – Sugar 5 grams – Protein 4 grams
What to Serve with Chocolate Biscotti
I like to serve my biscotti during a weekend breakfast or brunch as a fun side to dunk into hot coffee or milk.
How to Store Leftovers
Leftovers should be stored in an airtight container for up to a week.
How to Freeze
Once completely cooled, wrap the leftovers in an airtight wrap (I like to use Glad Press N Seal) and then store in a freezer bag.
When you’re ready to eat, remove the frozen cookies from the freezer and defrost in the fridge 24 hours before eating.
Recipe Tips and Variations
- Not a fan of nuts? Swap out the macadamia nuts all together or you could swap them for other mix ins like dried cranberries or walnuts.
- This recipe yields 12 cookies, but can easily be doubled or tripled if you’re feeding a crowd!
- Dip the biscotti into a little melted chocolate (white or dark) for an extra chocolate-ly touch.
More Breakfast Recipes
Chocolate Macadamia Nut Biscotti
Equipment
Ingredients
- 1/2 cup + 1 tbsp sugar
- 2 eggs
- 1 cup flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 cup chocolate chips
- 1/2 cup nuts
Instructions
- Preheat the oven to 350 F degrees Spray a cookie sheet with nonstick spray (or cover with nonstick aluminum foil)
- Whisk egg and sugar until well mixed and the egg is a pale yellow-ish color.
- Sift flour, cocoa powder and baking soda together.
- Using a spatula, stir dry ingredients into egg mixture. Add in the chocolate chips and nuts.
- Give the dough a log-like shape with spatula and bake in oven for 30 minutes.
- Divide the biscotti dough into 12 pieces. Lower the oven to 300F degrees and bake for an additional 10-12 minutes.
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