Pipe Dream #255: To Somm the Bakes – Coffee Macadamia Biscotti

mac biscotti 2

Get a load a that. Just trying to disguise another weird biscotti combo with chocolate.

mac biscotti 4

If you read food blogs a lot, you’ll notice that food writers often used the word “studded” when describing food. For example: The crispy exterior gives way to a slightly chewy center studded with chunks of white chocolate. These kinds of description happen in other places too. I watched this documentary about wine on Netflix, and all the dudes were describing the flavors in the wine at lightning speed like, “Hay, honey, dried violet, stale bread, lime.” And apparently “garden hose,” is like a thing. Like, multiple sommeliers use “garden hose” to describe notes in wine.

Anyway, I hope never to describe my food as smelling like garden hose, but I will say that this is a great example of something studded. Studded with macadamia nuts.

mac biscotti 3

Like the spicy chai pine nut biscotti flavors that I amalgamated a while back, these biscotti are a mash up created for my father, and they turned out a little odd. I figured he’d like them because they have actual coffee grounds in the recipe, and I sweetened it with raw honey, his new jam. Plus, they had macadamia nuts lying around, and who even has massive bags of macadamia nuts available? So you see.

mac biscotti 1

Sniffing and reading,


Coffee Macadamia Biscotti

Adapted from Food Network

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 white sugar
2 tablespoons unsalted butter, softened
1/4 cup honey
1 teaspoon vanilla extract
3 large eggs
3/4 cup macadamia nuts, roughly chopped
12 ounces chocolate chips (I used half white and half milk chocolate)
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Whisk the flour, coffee, cocoa powder, baking soda and cinnamon in a medium bowl. Beat together the sugar, butter, honey, vanilla and eggs in a separate bowl with a mixer or by hand. Stir in the dry ingredients to the wet ingredients until just combined. Stir in the macadamia nuts with a wooden spoon, squinching with your hands to make sure they are well in.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 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.

Melt the white chocolate chips in a glass bowl, microwaving in 30-second intervals and stirring until smooth. Don’t scorch the chocolate. Dip the biscotti halfway into the melted chocolate. Place on a baking sheet lined with fresh parchment; refrigerate until set, about 30 minutes.


2 Responses to “Pipe Dream #255: To Somm the Bakes – Coffee Macadamia Biscotti”

  1. 1 frugalfeeding March 12, 2014 at 12:33 pm

    They look rather decadent – perfect with a coffee! Wonderful baking.

  2. 2 Lauren March 12, 2014 at 1:28 pm

    So much chocolate, I know! Thanks.

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