Mini Macadamia Nut Biscotti with White Mocha Drizzle

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 3 1/4 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 cup Granulated sugar
  • 1 Pinch Salt
  • 1 cup White chocolate chips

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Nuts & Seeds

  • 2/3 cup Macadamia nuts

• Drinks

  • 2 tbsp Folgers coffee, strong

Found on thewanderlustkitchen.com

Description

Ingredients

• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup granulated sugar
• 3 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• Pinch salt
• 2/3 cup roughly chopped macadamia nuts
• 1 cup white chocolate chips
• 2 tablespoons strong Folgers coffee

Directions

• Preheat your oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper (or use silicone baking mats).
• In a medium bowl, whisk together the oil, eggs, and sugar until the sugar has dissolved. In a separate bowl, whisk together the flour, baking powder, and salt. Pour the flour mixture into the oil mixture and stir until just combined. Fold in the macadamia nuts.
• Use your hands to split the formed cookie dough in half. Pick up one half of the dough and roll it into a ball in your hands. Place the ball on one of the lined cookie sheets and use the palms of both hands to roll it out into a cylinder as long as the baking sheet. Use your hands to press the dough down to 1/2 thickness. Repeat with the second half of the dough on the second baking sheet.
• Bake for 25-30 minutes, rotating the sheet pans halfway through, until the dough is golden brown. Cool on a rack for 10 minutes, or until it is cool enough to handle. Slice the cookie dough crosswise into 1/2 slices. Place the slices cut-side up back on the cookie sheets and bake for another 7-10 minutes per side, until crunchy.
• Meanwhile, place the white chocolate chips and Folgers coffee in a small saucepan set over low heat. Whisk until melted. Drizzle over cooled biscotti.