Gingery Macadamia Biscotti Recipe
2 C. Flour
3/4 C. Sugar
4 oz. Unsalted, Raw Macadamia Nuts, finely ground in the food processor
1 t. Baking Powder
1/2 t. Baking Soda
2 t. Ground Ginger
1 t. Ground Cinnamon
1/4 t. Ground Cloves
6 oz. raw, Unsalted Macadamia Nuts, coarsely chopped
2 Large Eggs
1/3 C. Honey
2 cookie sheets or jelly roll pans covered with parchment or foil
Set a rack in the middle level of the oven and preheat to 350° F.
In a large bowl, combine the flour, sugar, ground macadamia nuts, baking powder, baking soda, and spices; stir well to mix. Stir in the chopped nuts.
In another bowl, whisk the eggs; whisk in the honey and add to the dry ingredients.
Use a rubber spatula to stir the ingredients together until they form a stiff dough. At first it will seem too dry, but keep mixing and eventually it will hold together.
Scrape the dough out onto a lightly floured work surface and divide it in half. Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet. Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor too close to the side of the pan. Press down gently with the palm of your hand to slightly flatten the logs.
Bake the logs of dough for about 30 minutes, or until they are well risen and have also spread to about double in size. The logs are done when, pressed with a fingertip, they feel firm. Place the pan on a rack to cool the logs completely.
Reset the oven racks in the upper and lower thirds but leave the temperature at 350° F. Place one of the cooled logs on a cutting board and slice it diagonally every 1/3 inch. Arrange the biscotti on the prepared pans, cut side down. It isn't necessary to allow any space between them. Bake the biscotti for about 15 or 20 minutes or until they are well toasted. Cool on the pan on a rack.
Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
Recipe From Razzle Dazzle Recipes