Biscotti
20 min
60 min
4 Per
- Preheat oven to 180 degrees and lightly grease a cookie sheet or sheet pan.
- Mix the butter and sugar, until fluffy.
- Add eggs and beat well.
- Add flour to butter mixture and mix until incorporated.
- Divide the dough in half and shape each half into a 9inch by 2-inch log. The mixture will be quite sticky so wet your hands with cold water for easier handling.
- Place logs several inches apart. The logs will spread, so allow 2-3 inches between logs.
- Bake for 25-30 minutes.
- Remove from oven and cool logs for 5 minutes. Move logs to a wire rack to cool further, about 10-15 minutes.
- Slice the logs, using a serrated knife.
- Place the slices cut side down onto an ungreased cookie sheet or sheet pan.
- Bake 5 minutes, turn the slices to the other cut side and bake for 5 more minutes.
- Cool on a wire rack then store in an airtight container.
- Melt the chocolate using a double boiler.
- Dip half of the biscotti lengthwise into the chocolate.
- Serve with hot coffee or warm milk.
- Keep in the fridge as our tropical climate is bad for the chocolate!
- 113 grams butter, softened
- 1 cup sugar
- 2 eggs
- 2 1/2 cups self-rising flour
- half cup chopped macadamia nuts
- 200 grams dark chocolate
