Upgrade your coffee game with these crunchy Macadamia Nut Biscotti, made even better with a quick white mocha drizzle. Perfect for busy mornings or leisurely weekends!
Biscotti are twice-baked, long cookies known for their satisfying crunch that pairs perfectly with coffee or tea. Though “biscotti” means cookies or biscuits in Italian, this specific type is called cantucci or cantuccini. Outside of Italy, they’re commonly referred to as biscotti.
The dough is shaped into logs, baked, sliced, and baked again to achieve its signature crispiness. For a fun variation, try unique options like matcha biscotti or shortbread biscotti for something different!
Table of Contents
Why I Love This Biscotti
- Perfect as a breakfast snack, dessert, or an afternoon pick-me-up.
- Keeps fresh for weeks, making it a great make-ahead treat.
- Wrapped up, it’s a thoughtful, homemade gift!
Recipe Ingredients
Macadamia Nuts – Roughly chopped macadamias add a rich, buttery crunch. Roasted and unsalted are ideal for the best balance of flavor.
Coffee – For the mocha drizzle, I recommend using strong coffee for a bold flavor.
White Chocolate – Use either chips or baking bars for the mocha drizzle.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Liqueur instead of Coffee – Swap the coffee with a coffee-flavored liqueur like Kahlúa or a splash of Irish cream for a boozy twist.
Almond-Cranberry Biscotti – Swap macadamia nuts for slivered almonds and add ½ cup dried cranberries.
Pistachio-Apricot Biscotti – Use chopped pistachios and ½ cup chopped dried apricots.
Butter instead of Vegetable Oil – Using butter offers a richer, traditional flavor.
How to Make Macadamia Nut Biscotti
Step #1: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two baking sheets with parchment paper (or use silicone baking mats).
Step #2: In a medium bowl, whisk together the oil, eggs, and sugar until the sugar has dissolved. In a separate bowl, whisk together the flour, baking powder, and salt. Pour the flour mixture into the oil mixture and stir until just combined. Fold in the macadamia nuts.
Step #3: Use your hands to split the formed cookie dough in half. Pick up one-half of the dough and roll it into a ball in your hands. Place the ball on one of the lined cookie sheets and use the palms of both hands to roll it out into a cylinder as long as the baking sheet. Use your hands to press the dough down to 1/2-inch thickness. Repeat with the second half of the dough on the second baking sheet.
Step #4: Bake for 25-30 minutes, rotating the sheet pans halfway through, until the dough is golden brown. Cool on a wire rack for 10 minutes, or until it is cool enough to handle. Slice the cookie dough crosswise into 1/2-inch slices. Place the slices cut-side up back on the cookie sheets and bake for another 7-10 minutes per side, until crunchy.
Step #5: Meanwhile, place the white chocolate chips and strong coffee in a small saucepan set over low heat. Whisk until melted. Drizzle over cooled biscotti.
Expert Tips
Toast the Macadamia Nuts – Toasting macadamia nuts intensifies their flavor and adds extra crunch.
Chill the Dough – If the dough feels sticky, chilling it for 20-30 minutes makes it easier to handle and shape into logs. It also helps you get cleaner slices later on.
Use a Serrated Knife for Slicing – When slicing the biscotti, a serrated knife with a gentle sawing motion prevents crumbling and gives you neat, even pieces for better baking results.
FAQs
Allow the biscotti to cool fully after the second bake. If you don’t have a wire rack, use a cool baking sheet or any dry surface with airflow underneath.
While macadamia nuts are a great choice, almonds, pistachios, or hazelnuts work well too.
Storage Information
To store your White Chocolate Macadamia Nut Biscotti, place them in an airtight container at room temperature, which will keep them fresh for up to 2 weeks.
For longer storage, you can freeze the biscotti. It’s best to freeze them after the first bake; just place the cooled, sliced biscotti in an airtight container or a freezer bag. They can be stored for up to 3 months.
When ready to enjoy, thaw at room temperature and complete the second bake to restore their crispness.
Discover More Sweet Treats
Macadamia Nut Biscotti Recipe
Ingredients
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup granulated sugar
- 3 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- Pinch salt
- 2/3 cup macadamia nuts - roughly chopped
- 1 cup white chocolate chips
- 2 tablespoons strong coffee
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two baking sheets with parchment paper (or use silicone baking mats).
- In a medium bowl, whisk together the oil, eggs, and sugar until the sugar has dissolved. In a separate bowl, whisk together the flour, baking powder, and salt. Pour the flour mixture into the oil mixture and stir until just combined. Fold in the macadamia nuts.
- Use your hands to split the formed cookie dough in half. Pick up one-half of the dough and roll it into a ball in your hands. Place the ball on one of the lined cookie sheets and use the palms of both hands to roll it out into a cylinder as long as the baking sheet. Use your hands to press the dough down to 1/2-inch thickness. Repeat with the second half of the dough on the second baking sheet.
- Bake for 25-30 minutes, rotating the sheet pans halfway through, until the dough is golden brown. Cool on a wire rack for 10 minutes, or until it is cool enough to handle. Slice the cookie dough crosswise into 1/2-inch slices. Place the slices cut-side up back on the cookie sheets and bake for another 7-10 minutes per side, until crunchy.
- Meanwhile, place the white chocolate chips and strong coffee in a small saucepan set over low heat. Whisk until melted. Drizzle over cooled biscotti.
NOTES
Nutrition
This is one of my favorite go to recipes— people adore these!! I sometimes replace espresso for coffee for even more of punch and I’ve tried with many different nuts macadamia but is always fun but hazelnut is lovely as well! Thanks for a great recipe.