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Chocolate Macadamia Biscotti

Demonstrated by: Julie Smith.
Gifts from the Kitchen - December 1, 1998.



Chocolate Macadamia Biscotti

  • 1/2 cup unsalted butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla
  • 2 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup macadamia nut bits
  • 2/3 cup semi-sweet chocolate chips or
  • chopped bittersweet or semi-sweet chocolate


Preheat electric oven to 350°F. In large bowl of electric mixer, cream butter and sugar. Add eggs and vanilla; beat well. Sift flour with cocoa, baking powder, and salt; gradually add to creamed mixture. Add nuts and chocolate chips. On a lightly floured board, knead dough until smooth. Divide dough in half and form into 2 logs about 10 x 3-inches. Place logs on an ungreased baking sheet, 3 inches apart. Bake for 25 to 30 minutes or until foodpick inserted in center comes out clean; cool. Reduce oven temperature to 325°F. Cut logs into eighteen 1/2-inch diagonal slices, place slices on baking sheets and bake for about 10 minutes on each side. Cool. Makes 36 pieces.


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