Recipes

White Chocolate Macadamia Nut Eggnog Biscotti

      • Ingredients:
        • 1 cup Arrowhead Mills Oat Flour
        • 1 cup Arrowhead Mills Spelt Flour
        • ¼ cup + 2 tablespoons Butter⁠
        • ¾ cup Sugar⁠
        • 2 Eggs⁠
        • 1 teaspoon Vanilla⁠ Extract
        • ¼ cup Whole Milk⁠
        • 1 ½ teaspoons Baking Powder
        • ¼ teaspoon Salt⁠
        • 1 ⅓ cups roughly chopped Macadamia Nuts⁠
        • ½ cup White Chocolate Chips plus more if using for drizzle ⁠
      • Directions:
        1. Cream together softened butter and sugar until fluffy. Beat in eggs, vanilla and milk.
        2. In a separate bowl, combine flour, baking powder, and salt. Add to wet mixture. Fold in macadamia nuts and white chocolate chips.
        3. Press into two 12″x3″ rectangles on a parchment lined baking sheet. Bake at 350° F for 16-20 minutes.⁠
        4. Cut into 0.75″ – 1″ slices, and bake at 300° F for 10-15 minutes until firm.⁠
          Optional: melt extra white chocolate to drizzle on biscotti slices!
          ⁠Tip: the smaller you chop the macadamia nuts, the easier it’ll be to slice the biscotti.