Coconut Macadamia Nut Biscotti

Makes 48

Source: Adapted from Baking with Jim Dodge

Biscotti are dry, hard, twice-baked Italian cookies that beg to be dunked in coffee, milk, or (for a special treat) the sweet Italian wine called vin santo.

1⅔

cups

bread flour

7

ounces

200

grams

2

cups

cake flour

8

ounces

225

grams

½

tsp

baking powder

2.5

ml

¼

tsp

baking soda

1.2

ml

8

Tbs

unsalted butter

4

ounces

115

grams

3

large

eggs

1⅓

cups

sugar

9

ounces

255

grams

1

cup

coconut

3

ounces

85

grams

12

oz

macadamia nuts

340

grams

1

tsp

vanilla

5

ml

Preheat the oven to 375°F [185°].
Line a cookie sheet with parchment.

Blend the flours, baking powder, and baking soda in a bowl.
Melt the butter and set it aside to cool.

In a large bowl, whip two eggs, one additional egg yolk, and the sugar until smooth. Reserve the extra egg white.

Add the coconut, nuts and vanilla.
Add the butter and mix until smooth.
Add the dry ingredients and mix to a smooth dough.

Roll the dough into two 14-inch-long logs and place them on the lined cookie sheet.
Press the tops of the logs to flatten them slightly; brush them with the reserved egg white.
Bake until the logs are light brown but still give slightly when the tops are pressed, about 30 minutes.
Remove the pan from the oven and reduce the temperature to 325°F [165°].

While the logs are still warm, cut them into ½-inch slices; cut on a slight diagonal, not straight across.
Lay the slices on their sides, spreading them apart, and return the sheet to the oven.
Bake until the cookies are brown, about 15 minutes.
Cool completely on wire racks, then store biscotti in an airtight container.

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