Chocolate Macadamia Biscotti

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set aside.

3. In a separate large mixing bowl, cream the softened butter and sugar together until light and fluffy. This should take about 2-3 minutes.

4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

5. Gradually add the flour mixture to the wet ingredients, mixing until just incorporated. Be careful not to overmix.

6. Fold in the chopped macadamia nuts and chocolate chips until evenly distributed throughout the dough.

7. Divide the dough in half and shape each portion into a log approximately 12 inches long and 2 inches wide on the prepared baking sheet. Make sure to space them apart as they will spread while baking.

8. Bake in the preheated oven for 25-30 minutes, or until the logs are set. Remove from the oven and let them cool for about 10-15 minutes.

9. Reduce the oven temperature to 325°F (165°C). Using a sharp knife, carefully slice each log diagonally into 1-inch thick slices.

10. Place the sliced biscotti back onto the baking sheet, cut side down, and bake for an additional 10-15 minutes, or until the biscotti are slightly firm to the touch.

11. Allow the biscotti to cool completely on a wire rack before serving. These biscotti can be stored in an airtight container for up to two weeks, or frozen for longer storage.

12. Enjoy these Chocolate Macadamia Biscotti with a cup of coffee or hot chocolate, or package them up beautifully for a lovely homemade gift to share with friends and family.