These are rather decadent for biscotti. I love coffee so always need something to dunk. I find american cookies too rich and english biscuits too plain. This seems a happy compromise. Yum.
Makes 50
200g plain flour (and some for kneading)
150g caster sugar
60g cocoa
100g roasted macadamia nuts
3 medium eggs, beaten
3/4 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1. Heat the oven to 180C/fan 160C/gas 4. Place the cocoa, flour, salt, baking powder, sugar and salt in a bowl and mix. Add the eggs and vanilla extract and pull together in to a dough.
2. Cover the dough in flour and knead in the macadamia nuts. Split the dough into 4 pieces and shape each one in to a roll about 3cm wide and 30cm long.
3. Place on a baking sheet lined with greasproof paper and then bake for 25 mins. Allow to cool.
4. Use a serrated knife to cut the rolls in to pieces 1.5cm wide and place on the baking sheet. Bake for another 15 mins.
The biscuits will keep for up to 10 days in an airtight container.
