Double Chocolate and Macadamia Nut Biscotti

Preheat your oven to 350 F and line a baking sheet with parchment paper. Set aside.

In a large bowl, whisk together your flour, cocoa powder, salt and baking powder until completely combined. Set aside.

In the bowl of your stand mixer (with paddle attachment fixed), cream together the butter and sugar until smooth. Add the eggs one at at time, making sure the first one is completely incorporated before you add the second one. Add the vanilla extract and mix to combine.

In ½ cup increments add the flour mixture to the wet mixture until all is incorporated and you have a very thick “cookie-like” dough. Gently fold in the chocolate chips and macadamia nuts with a heavy wooden spoon.

Flour your work surface and dump the dough onto it. Mold into a 12 inch by 4 inch log and transfer to your baking sheet. Bake at 350 F for 35-40 minutes or until just hard to the touch (be careful to not over-bake). Remove from the oven and let it cool completely, for about 45 minutes to an hour.

Transfer the parchment paper along with the biscotti to a cutting board and cut ½ inch slices out of the log. Line your baking sheet with another sheet of parchment paper. Lay out the biscotti slices, cut side down. Bake again for about 15 minutes or until crispy.

Remove from the oven and let them cool for 10 minutes on the baking sheet then transfer to a cooling rack to cool the rest of the way.

Once the biscotti has cooled completely, melt your white chocolate. You can do this in the top of a double boiler or in the microwave for 30 seconds at a time, stirring before heating for additional 30 second increments. Dip the biscotti into the white chocolate about ¼ of the way down, and decorate as you please. Place on a piece of parchment paper to dry completely.