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Chocolate Cherry Macadamia Biscotti | Enjoy a cup of coffee or tea with this fantastic #biscotti. It's made with dried #cherries, toasted #MacadamiaNuts & #chocolate! Excellent #breakfast idea for company or #holidays. #ChocolateCherryMacadamiaBiscotti

Chocolate Cherry Macadamia Biscotti

Teresa Ambra
Chocolate Cherry Macadamia Biscotti is a breakfast idea for holidays or company. It's made with coffee, chocolate, dried cherries and macadamia nuts. The biscotti is baked twice, giving it a distinct flavor. It's great for dunking in coffee, hot tea or hot chocolate. Every bite will have you licking your chops.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine American
Servings 30
Calories 96 kcal

Equipment

  • 1 large 18x26" cookie sheet pan
  • 1 sharp knife to cut the biscotti
  • 1 small mixing bowl
  • 1 large mixing bowl
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 spatula
  • 2 wire cooling racks

Ingredients
  

  • 3 large egg whites
  • 1/3 cup canola oil or use avocado oil or coconut oil
  • 2 tbsp. strong brewed coffee
  • 3 tsp. vanilla extract
  • 1 2/3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup macadamia nuts chopped, hazelnuts or other nuts (measure after chopping)
  • 3 oz. bag dried tart cherries

Instructions
 

  • Preheat oven to 350°.
  • Grease cookie sheets or spray well with Bakers Joy cooking spray.
  • In small bowl, beat together egg whites, oil, coffee, and vanilla.
  • In large bowl, stir together flour, sugar, cocoa, baking powder, baking soda, salt, nuts and craisins (or cherries if you are using them) until mixed.
  • Pour egg mixture over dry ingredients and stir until well combined.
  • This may take awhile.
  • Shape dough into two 12” x 1” logs; place both on prepared cookie sheet and flatten slightly.
  • Bake 30 minutes or until toothpick inserted in center comes out clean.
  • Cool logs on cookie sheet slightly before cutting.
  • Don’t wait too long or they become difficult to cut.
  • Cut diagonally into scant ½” thick slices.
  • Arrange biscotti cut side up on greased baking sheets.
  • Bake 20 minutes until dry.
  • Rotate cookie sheets between upper and lower racks halfway through baking time.
  • After baking a second time, transfer biscotti to rack to cool.
  • Can store in a cookie jar or air-tight container up to 3 weeks.
  • Makes 2-2 ½ dozen biscotti (not the 48 the recipe originally suggested).

Notes

NOTE: Allow the biscotti to cool no longer than 5-10 minutes the first time before cutting and rebaking the second time. Otherwise, the biscotti becomes too difficult to cut.
 
 
NOTE: I think this basic recipe would be fabulous with any kind of dried fruit: craisins,
blueberries, apricots, pineapple, dates, mangoes, or figs and any kind of nuts.
 
Recipe adapted from Good Housekeeping: 65 Recipes for Classic and Holiday Recipe Treats.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 96kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 36mgPotassium: 47mgFiber: 1gSugar: 7gCalcium: 10mgIron: 0.4mg
Keyword biscotti, breakfast, brunch, cherries, chocolate, coffee, macadamia nuts
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