Mum brings Macadamia Nuts!

So my mum brought a massive vacuum packed bag of Macadamia nuts from Australia and I had to use them (also because they are delicious). So I altered a Chocolate Pistachio Biscotti recipe from the Martha Stewart's Cookies cookbook to use up some of the Macadamias.

The result were a huge hit at a BBQ I took them to. Best served with coffee after consuming various meats :)

• 6 tablespoons unsalted butter, room temperature
  
• 2 cups all-purpose flour
  
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• 2 large eggs
• 3/4 cup macadamia nuts coarsely chopped
  
• 1/2 cup chocolate chips

Preheat oven to 350F and have your Silpat ready.

1. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Cream butter and sugar until light and fluffy (KitchenAids are helpful at this point). Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in nuts and chocolate chips.
2. Transfer dough to silpat/baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool on a wire rack for about 5 minutes.
   
3. Reduce oven temperature to 300 degrees.
4. On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes.
5. Endulge your chocolate craving until horrible guilty feelings take over...