Simple & delicious Gingerbread macadamia biscotti
They say it’s the thought that counts when giving a gift but I reckon a little personal touch sets apart the good gifts from the great ones. So to help you get in the mood for the silly season (yes Christmas is just around the corner) and to cover off all your secret Santa needs, I’ve made some delicious and easy-to-make Christmas-inspired gifts. To start with today we’re making my favourite biscotti. It’s not only easy to make but super tasty and makes a great DIY gift idea too.
Gingerbread Macadamia Biscotti
Ingredients
2 1/4 cups of standard flour
1/2 tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
115 g butter, softened
3/4 cup brown sugar, packed
2 eggs
1/4 cup molasses (or golden syrup)
1 cup Tasti Macadamia nuts
Small bag of white chocolate chips
Instructions
Preheat over to 180 degrees celsius. Place baking paper on an oven tray and set aside.
In a medium bowl, mix together the flour, baking powder, spices and salt. Set aside.
In a large bowl, beat the butter and sugar on medium speed with a hand mixer until light and fluffy - about 2 minutes. Add eggs one at a time, beating well after each addition, then beat in the molasses until well mixed. On low speed, beat in the flour mixture until just combined, then fold in the macadamia nuts.
Sprinkle flour on your bench and turn the dough out onto it. Divide dough in half and shape into two logs - flatten them slightly on top. Place on the prepared baking trays and bake for around 30 minutes or until the top is cracked and the dough looks dry. Remove from oven and cool for about 10 minutes.
Reduce the oven to 130 degrees celsius and arrange oven racks to the top and bottom thirds of the oven.
Place the logs on a cutting board and using a serrated knife, slice biscotti slightly on the bias and place cut side down onto the baking tray.
Place in the oven for 30-40 mins or until dry and lightly browned, rotating the trays from top to bottom and front to back halfway through the baking time. Cool on wire racks.
Melt white chocolate according to instructions on packet and dip biscotti into melted chocolate and place on a wire rack to set. Store in an airtight container for up to 2 months.
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