Macadamia Cacao Nib Biscotti

Biscotti are traditionally baked twice: once as a whole loaf of dough and a second time as slices. Though the finished cookies may seem a bit soft at first, they harden when cooled.

Makes 16 biscotti
Active time: 45 minutes
Total time: 2½ hours (includes cooling time)

2⅔ cups all-purpose flour, plus more for dusting
1½ tsp. baking powder
½ tsp. kosher salt
1¼ cups granulated sugar
8 Tbsp. (1 stick) unsalted butter, at room temperature
3 eggs
¾ cup chopped macadamia nuts, lightly toasted
½ cup cacao nibs
1½ Tbsp. finely grated orange zest (from about 2 large oranges)
3 Tbsp. medium or coarse cornmeal
2 Tbsp. raw (turbinado) sugar
½ cup chopped dark chocolate, for drizzling (optional)

Preheat oven to 350°. Line a large baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar and butter on medium-high speed until light and fluffy, about 2 minutes. With the motor running, add 2 eggs, 1 at a time, beating thoroughly after each addition. Add mac nuts, cacao nibs, and zest and mix on low speed until combined. Add cornmeal, mix again until just combined, and then add reserved flour mixture and continue to mix on low speed just until dough comes together.

Turn dough out onto a lightly floured surface and roll into a 12″ log. Transfer to prepared baking sheet and gently flatten log until it’s 1″ thick. Beat remaining egg, then brush log with beaten egg and sprinkle with raw sugar. Bake until firm to the touch, about 45 minutes. Set aside to cool for 20 minutes, then use a serrated knife to cut loaf into ¾”-thick slices.

Arrange slices on 2 large, parchment-paper-lined baking sheets and bake, flipping halfway through, until lightly toasted, about 20 minutes; set aside to cool and harden.

Melt chocolate in a double boiler over medium heat, stirring until smooth. Transfer to a ziploc bag and cut a tiny hole in the corner. Drizzle over biscotti and refrigerate to harden.