I’m finally getting around to posting some recipes. I have just been so exhausted and lethargic the past week or two, all I felt like doing was sleep. But this week I’m trying to get caught up in posting. I wish I had an assistant to help me take and edit the photos, as well as type out the recipes and posts.
I love to have some kind of treat with my morning cappuccino. Biscotti is a favorite, so are cookies, date bars, etc. I had some macadamias, and decided to make a biscotti version of the best cookie ever. It took me a few attempts to get the right ratio of dry to wet ingredients, but all the disasters were still delicious, even if they were too crumbly.
These went fast, I had them with my morning coffee and again in the afternoon with some chai tea. Next time I’m going to make two loaves, as even Mr.Surly was a fan.
White Chocolate Macadamia Biscotti
makes 1 small loaf, serves about 4
½ c sugar
4 Tbl butter, melted
1 tsp vanilla
1 ¼ c flour
2/3 c quick oats
1 Tbl ground flaxseed meal (0pt)
½ tsp baking powder
generous pinch salt
¼ c white chocolate chips
1.5 oz (generous ¼ c) chopped macadamia nuts
In a bowl, stir together flour, oats, flaxseed meal, baking powder, and salt in a bowl. Set aside.
In a mixing bowl, add sugar, melted butter, and vanilla in a bowl. Whisk in the eggs. Add the dry ingredients, along with the chips and nuts, and stir with a rubber spatula (or wooden spoon) until just combined. Cover dough and chill in refrigerator for 30 minutes minimum.
When ready to bake, remove dough from fridge and preheat oven to 350F.
Line a baking sheet with parchment paper or silicone baking mat. With wet hands, take the dough and form it into a rectangular loaf. Bake for about 30 minutes, until golden brown. Remove.
Allow to cool for 15 minutes. Using a serrated knife, cut loaf into desired portion size. Bake the pieces for about 6 minutes on each side, until golden and toasted.
If desired, drizzle melted chocolate over pieces. Allow to cool completely, before storing in an airtight container.