Coffee-Macadamia Nut Biscotti

  • Yield : 30 to 35 cookies
  • Cook Time : 45m
  • Ready In : 45m
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  • 2 3/4 cups all-purpose flour
  • 1/2 cup ground coffee
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup sugar
  • 2 tablespoons unsalted butter, at room temperature
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 3/4 cup macadamia nuts, roughly chopped
  • 1 12-ounce bag white chocolate chips
  • 2 1/2 cups sweetened shredded coconut, toasted


Step 1

Preheat the oven to 350 degrees F line a baking sheet with parchment paper. Whisk the flour, coffee, cocoa powder, baking soda and cinnamon in a medium bowl. Combine the sugar, butter, honey, vanilla and eggs in a large bowl with a mixer on medium-high speed. Reduce the mixer speed to low; beat in the flour mixture until just combined. Stir in the macadamia nuts with a wooden spoon.

Step 2

Form the dough into two 3-by-8-inch logs on the prepared baking sheet, about 3 inches apart. Bake until browned, about 25 minutes. Let cool 10 minutes, then transfer to a cutting board. Cut into 1/2-inch-thick slices using a serrated knife. 

Step 3

Reduce the oven temperature to 325 degrees F. Arrange the slices cut-side down on the baking sheet; return to the oven and bake 20 more minutes, flipping the cookies halfway through. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely. 

Step 4

Melt the white chocolate chips in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring until smooth. Dip the biscotti partway into the melted chocolate, then roll in the coconut. Place on a baking sheet lined with fresh parchment; refrigerate until set, about 30 minutes. 

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