Last week I posted this recipe for chocolate almond biscottis. They were a hit and everyone loved them! When I posted the picture on my Instagram I promised you guys I would share the recipe for the double dark version of these bad boys. And so without further ado, I present to you my dark chocolate macadamia nut biscotti recipe. Isn’t that a mouthful to say? Don’t worry, it is easier to say when you have a mouthful of these biscottis in your mouth 😉
It’s pretty simple. All you need to do is combine eggs, sugar, cocoa powder, flour, dark chocolate chunks and the nuts! I chose macadamia nuts because that is what I had on hand, but also because toasted macadamia nuts are even buttery and tastier than regular ones.
I used to have my mom’s friend buy me a pack of macadamia nuts from Hawaii whenever they went. That is because in the past superstore never carried them and they were expensive at specialty stores. Luckily times have changed and you can easily purchase a cupful for a decent price at Superstore.
I use dutch processed cocoa powder. I think it has the best flavor and it does not render the biscottis to be too dry. With that being said, biscottis are not supposed to be soft or chewy – remember they are twice baked. That is why I recommend having them with your morning coffee, or even milk!
And now you know all about the ingredients. Enough with the talking, go ahead and start baking. Here is my dark chocolate macadamia nut biscotti recipe!
Roast the macadmia nuts at 350 degrees for 10 minutes or until light brown and fragrant. Set the nuts aside.
Combine the dry ingredients together in a small bowl and set aside.
In the bowl of your stand mixer, mix the eggs and brown sugar for 10 minutes or until the mixture is well combined and has a silky texture. Add in the coffee extract, vanilla, and lemon zest.
Stir in the dry ingredients and mix until just combined. Then add in the dark chocolate chunks and the nuts. Mix until combined.
On your prepared baking sheet, transfer the dough onto the sheet and combine the dough into 2 logs that are about 6 inches by 2 inches. See my other biscotti recipe for detailed instructions. If the dough is sticking to your hands, run your hands under water and form the dough into the logs with wet hands.
Transfer the sheet into the oven (350 degrees) and bake for 35 - 40 minutes or until the logs are firm to the touch. These biscottis take longer to bake than the other ones. Remove the tray and let cool for 10 minutes. Using a serrated knife cut the logs into 1 inch wide slices. Placing them face side down, put them back in the oven and cook for another 15 minutes, flipping the biscottis half way through. Ensure that the biscottis are fully cooked, it may take longer than 15 minutes.
Let them cool completely before transferring them into an air tight container.