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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Gingerbread Macadamia Nut Biscotti Recipe

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This recipe for Gingerbread Macadamia Nut Biscotti, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 cups flour
1/2 cup sugar
1/2 cup brown sugar
1 tsp. baking powder
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. allspice
1 tsp. ground cloves
1/2 tsp. salt
3 eggs
1 1/2 tsp. vanilla extract
1 1/2 cups macadamia nuts, coarsely chopped

1 egg, beaten for glaze

1 cup white chocolate chips or 8 oz. white candy melts
1-quart size heavy duty zip lock bag

In a large bowl, mix the first 10 dry ingredients. Make a well in the center of the mixture and add 3 eggs and the vanilla to the center of the well. Stir them into the dry ingredients with a spoon or knead the dough with your hands. Mix in the macadamia nuts. Divide the dough in half and shape each piece into a log about 13 inches long and about 1 inch thick. Put the logs on a parchment-lined baking sheet, 4 inches apart and brush with the beaten egg. Bake in a preheated 375 oven for about 25 minutes or until firm to touch. Let logs rest for 10 to 15 minutes. Using a serrated knife, cut each log diagonally into 1/2-inch slices. Let cool. Topping: Melt the white chocolate in the microwave. Pour into a zip lock bag and snip an 1/8-inch hole in the bottom corner of the bag (or use a disposable pastry bag). Make a zigzag drizzle on the top of biscotti with the warm white chocolate.

Personal Notes:
Personal Notes:
I developed this recipe for a baking contest and won 2nd place. I patterned them after "Starbuck's" gingerbread biscotti, which unfortunately are only available during the holiday season. So now whenever I have a craving for these spicy gingerbread biscotti, I just make them!




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