Macadamia and White Chocolate Biscotti
160ml (2/3 cup) honey
375g (2 1/2 cups) plain flour
35g (1/4 cup) cornflour
1 tsp baking powder
1 tsp ground cinnamon
1 x 100g pkt macadamia nuts, coarsely chopped
1 x 180g pkt white chocolate, coarsely chopped
1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Use an electric beater to whisk together the honey and eggs in a medium bowl until thick and pale.
2. Sift the flour, cornflour, baking powder and cinnamon into a bowl. Add the honey mixture and macadamias and use a wooden spoon and then your hands to mix until combined. Turn onto a lightly floured surface and knead until smooth.
3. Divide the mixture into 2 portions. Shape each portion into a log about 25cm long and place on the lined tray. Use your hands to flatten the logs slightly. Bake for 30 minutes or until firm to the touch and cooked through. Set aside on the tray for 1 hour to cool. Reduce oven temperature to 150°C.
4. Line 2 baking trays with non-stick baking paper. Use a serrated knife to cut the logs diagonally into 5mm-thick slices. Place the slices, in a single layer, on the lined trays. Bake, turning the slices and swapping the trays halfway through cooking, for 20 minutes or until golden and crisp. Transfer to a wire rack and set aside for 15-20 minutes to cool.
5. Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir occasionally until the chocolate melts. Transfer the chocolate to a plastic bag. Cut a small hole in 1 corner of the bag and drizzle the chocolate over each biscuit. Set aside for 30 minutes or until set. Serve with coffee.
Note: Make this recipe up to 1 week ahead. Store in an airtight container out of direct sunlight.