The first time I made macadamia nut biscotti, I was shocked. 

How does this taste so GOOD? And without any butter or oil?? And why are these  so easy to make? 

Looking at fancy nut and [insert blank] biscotti in fancy cafés, I’d always assumed that biscotti were hard to make. They’re not. And, besides the macadamia nuts, they’re pretty cheap too.

How to Make the Macadamia Nut Biscotti

Biscotti only contain three main ingredients: eggs, sugar, and self-raising flour. 

After whipping those up and adding a few tasty touches (vanilla essence and salt) you add the macadamia nuts (or other nuts if you like), and your batter is done. You don’t even have to pre-roast the nuts to bring out the flavour as that will happen later in the oven.

The most tricky part is baking them, because you have to do it twice. First you bake the biscotti in flat strips until they puff up and are golden brown. I made two large strips, but for smaller biscotti (some of mine were 10cm+) make three or four narrower strips.

Next, you cut up these strips and lay them out on an oven rack. Then you cook them a while longer, until golden and crispy.

And that’s that. The perfect biscotti.

Once you’re confident with this recipe, you can also try out different flavours. Ginger, chocolate, other nuts, cranberries – the world is your oyster!

Changing the Recipe Quantities

Looking at the quanitites in this recipe (makes about 160 biscotti), you’re probably thinking one of three things:

1. Whaaaat?! This is enough to feed an army. For a few years! How will I ever finish them? (To this I say, taste them and you’ll understand how quickly they run out).
2. Perfect. I can store these in an airtight container and enjoy them with friends and family over more or less the next month (in truth, less than the next month).
3. Hmmmm, I’d like to make more. I have a party coming up. Or maybe, hmmmm, these would sell really well at the upcoming market – but I’ll need more.

Whatever you do, don’t underestimate how good these are. I can guarentee you that this seemingly large quantity has a way of just dissapearing. I went away with my friend the weekend after making these. When I came back, I looked for some biscotti in the cupboard, but guess what, they were gone.

The nice thing about this recipe, though, is that it is very adjustable. Notice that the quanities for the ingredients are quite easily divisible by three and multiply-able by anything.

For example, I made some of these for a café. I simply multiplied everthing by two. Yup, I used 18 eggs!

Print Recipe

Macadamia Nut Biscotti

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Sweet

Serves: about 160 biscotti (about 1.4kg)

Prep Time: 45 minutes – Cooking Time: 45 minutes – Total Time: 1 hour 30 minutes

These light and airy biscotti are way easier to make than you might think. They store for a long time, and are rare for a baked good in that they don't contain butter or oil.

Ingredients

• 9 eggs
• 2 cups sugar
• 1T vanilla essence
• ½ tsp salt
• 6 cups self-raising flour (about 800g)
• 300g raw (macadamia) nuts, roughly chopped

Instructions

1

Preheat the oven to 180°C and line a large baking tray (or two smaller ones) with baking paper.

2

Beat the eggs and sugar together at high speed for about 5 minutes, until light in colour and creamy-looking. Beat in the vanilla essence.

3

Stir in the salt and self-raising flour until well-combined and smooth. Then stir in the macadamia nuts.

4

Form two centimeter-high strips down the length of the tray (or four strips if using two trays). Bake for about 25 minutes, or until golden and firm to the touch. Cool on a wire rack.

5

Once cool, cut the strips every 5mm to form little biscotti. Depending on how big you want the biscotti, you can also make these cuts diagonally.

6

Lower the oven temperature to 160°C. Place the biscotti on a wire tray in a single layer. Bake them for an additional 10 minutes on either side, or until golden and crunchy. Alternatively, to avoid flipping, first place the trays at the very bottom of the oven, then move them to the top.