Australian Macadamia Nuts Biscotti by @chieffoodieofficer

59 min

16 servings

🍬

120 g

Sugar

🧈

68 g

Butter

🥛

140 ml

Milk

🌾

300 g

Flour

🫙

7.1 g

Baking powder

🌰

77 g

Macadamia nuts

🍫

100 g

White chocolate chips

  1. Preheat

    Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

  2. Chop
    • Australian macadamia nuts

    Chop 1/2 cup Australian macadamia nuts into small pieces.

  3. Whisk
    • caster sugar
    • butter

    Whisk 1/2 cup caster sugar with 1/4 cup softened butter until evenly combined.

  4. Add
    • wheat flour
    • Butter

    Add 2 cups wheat flour and 1 1/2 teaspoons baking powder to the butter mixture.

  5. Pour
    • whole milk

    Pour in 1/2 cup warm whole milk and mix until a shaggy dough forms.

  6. Fold
    • Australian macadamia nuts
    • white chocolate chips

    Fold the chopped macadamia nuts and optional 1/2 cup white chocolate chips into the dough.

  7. Knead

    Knead the dough briefly until smooth and shape it into one long loaf on the lined baking sheet.

  8. Bake

    Bake the loaf at 180°C (350°F) for 25 to 30 minutes until lightly golden and firm.

  9. Cool

    Cool the baked loaf on a wire rack until firm enough to slice, about 15 minutes.

  10. Cut

    Cut the cooled loaf into 1 cm (1/2 inch) thick slices.

  11. Arrange

    Arrange the slices cut-side down on the baking sheet and bake at 180°C (350°F) for 15 to 20 minutes until crisp.

  12. Cool

    Cool the biscotti completely on a wire rack before serving with tea.

Australian Macadamia Nuts Biscotti by @chieffoodieofficer

59 min

16 servings

🍬

120 g

Sugar

🧈

68 g

Butter

🥛

140 ml

Milk

🌾

300 g

Flour

🫙

7.1 g

Baking powder

🌰

77 g

Macadamia nuts

🍫

100 g

White chocolate chips

Preparation Steps

  1. Step 1/12

    Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

    🍳baking sheet
    📜parchment paper

  2. Step 2/12

    Chop 1/2 cup Australian macadamia nuts into small pieces.

    🥜Australian macadamia nuts
    🔪knife
    🪵cutting board

  3. Step 3/12

    Whisk 1/2 cup caster sugar with 1/4 cup softened butter until evenly combined.

    🍬caster sugar
    🧈butter
    🥣mixing bowl
    🥄whisk
    🥄measuring cups

  4. Step 4/12

    Add 2 cups wheat flour and 1 1/2 teaspoons baking powder to the butter mixture.

    🌾wheat flour
    🫙baking powder
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons
    🥄spatula

  5. Step 5/12

    Pour in 1/2 cup warm whole milk and mix until a shaggy dough forms.

    🥛whole milk
    🥣mixing bowl
    🥄measuring cups
    🥄spatula

  6. Step 6/12

    Fold the chopped macadamia nuts and optional 1/2 cup white chocolate chips into the dough.

    🥜Australian macadamia nuts
    🍫white chocolate chips
    🥣mixing bowl
    🥄spatula
    🥄measuring cups

  7. Step 7/12

    Knead the dough briefly until smooth and shape it into one long loaf on the lined baking sheet.

    🍳baking sheet
    📜parchment paper

  8. Step 8/12

    Bake the loaf at 180°C (350°F) for 25 to 30 minutes until lightly golden and firm.

    🍳baking sheet

  9. Step 9/12

    Cool the baked loaf on a wire rack until firm enough to slice, about 15 minutes.

    ✨wire rack
    🍳baking sheet

  10. Step 10/12

    Cut the cooled loaf into 1 cm (1/2 inch) thick slices.

    🔪knife
    🪵cutting board

  11. Step 11/12

    Arrange the slices cut-side down on the baking sheet and bake at 180°C (350°F) for 15 to 20 minutes until crisp.

    🍳baking sheet
    🥄spatula

  12. Step 12/12

    Cool the biscotti completely on a wire rack before serving with tea.

    ✨wire rack

Composition

Ingredients

Types

Dairy, Leavening agent, Confectionery

Ingredients

Sugar, Butter, Milk, Flour, Baking powder, Macadamia nuts, White chocolate chips

Notes

Sugar (castor sugar), Milk (warm), Flour (wheat flour), Macadamia nuts (Australian macadamia nuts, chopped), White chocolate chips (optional)

Allergens

Milk, Soy

Dietetics

Dietary regimen

Vegetarian

Calories

175 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 24g, Sugars: 12g, Total fat: 8g, Saturated fat: 3g, Fiber: 1g

Nutritional Information

Minerals

Calcium: 55mg, Iron: 1mg, Potassium: 90mg, Sodium: 70mg

Vitamins

Vitamin A: 45mcg, Vitamin B1: 0.1mg, Vitamin E: 0.4mg

Preparation

Time Information

Preparation

15 minutes

Cooking

44 minutes

Overall

59 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, whisk, measuring cups, measuring spoons, knife, cutting board, baking sheet, parchment paper, wire rack, spatula

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Breakfast, Afternoon tea, Tea time, Holiday baking, Gift giving

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Australian, Italian

Geographic

Australia, Oceania

Various

Aspect

Texture

Crunchy, Crisp, Crumbly, Nutty

Flavors

Buttery, Nutty, Sweet, Milky, Chocolatey

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

room temperature : 14 days (Cool completely before storing,Store in an airtight container,Keep in a cool, dry place away from sunlight), fridge : 21 days (Store in an airtight container,Bring to room temperature before serving to retain crispness), freezer : 90 days (Store in a freezer-safe airtight container,Separate layers with parchment paper,Thaw at room temperature before serving)