Easy to make chocolate biscotti with white chocolate buttons, pistachio nuts and macadamias. Lasts for around two weeks in an airtight container so perfect to make ahead and give as gifts.
Makes approximately 40 pieces.
Ingredients
Method
Preheat the oven to 160˚C fanbake.
Line two baking trays with baking paper.
Combine the melted butter, sugar, eggs, lemon zest and vanilla in a large bowl and whip with a fork till well combined.
Stir in the white chocolate drops and nuts.
In a separate bowl sieve the cocoa , baking powder and flour.
Add cocoa mixture to the butter mixture and stir with a wooden spoon till it is a soft sticky dough.
Transfer to a floured work surface and shape into four 5cm x 20cm logs about 3cm thick.
Place two logs each onto the two baking trays about 7cm apart allowing room to spread.
Flatten the top with you hand until they are about 3cm high.
Bake for 30 – 35 minutes.
Set aside to cool
Reduce the oven temperature to 140˚C.
Use a sharp knife to cut across the logs diagonally in 1½ cm thick slices.
Bake for 30 minutes turning the pieces over halfway through.
Allow to cool on the trays
Will keep in an airtight container for around 2 weeks