Coffee-Macadamia Nut Biscotti
Perfect served with the Espresso Martini
Note: If serving with the Espresso Martini leave off the shredded coconut.
Ingredients
- 2 ¾ cups plain flour , (all purpose flour)
- ¼ cup ground coffee
- 1/8 cup Castle Glen's Tia Marica Liqueur
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp Castle Glen's Cinnamon Liqueur
- 1 cup sugar
- 2 tbsp unsalted butter, at room temperature
- ¼ cup honey , direct from the bee hive is best
- 1 tsp Castle Glen's Vanilla Liqueur
- 3 large eggs
- ¾ cup macadamia nuts, roughly chopped
- 1 ½ ounce white chocolate, chips/pieces
- 2 ½ ups shredded coconut
Instructions
- Preheat the oven to 175C (350F) degrees. Line a baking sheet with parchment paper.
- Whisk the flour, coffee, cocoa powder, and baking soda in a medium bowl. Combine the Tia Marica Liqueur, Cinnamon Liqueur sugar, butter, honey, Vanilla Liqueur 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.
- 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.
- Reduce the oven temperature to 160C (325F) degrees. Arrange the slices cut-side down on the baking sheet; return to the oven and bake 20 more minutes, flipping the biscotti halfway through. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
- 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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