Macadamia Nut Biscotti

• 2 cups toasted macadamia nuts, divided
• 2 cups flour
• 2 teaspoons baking powder
• 1/4 tsp salt
• 2 eggs
• 1/-3/4 cup sugar
• 2 tbsp kahlua
• 1 tsp vanilla
• 1 tbsp butter, melted
• White and dark chocolate chips

1. Preheat oven 325. Toast macadamia nuts till fragrant ( not too much as they will continue toasting when baking).
2. Puree 1 -1/2 cups nuts in food processor till looks like nut butter. Remove to small bowl.
3. Puree 2 eggs in processor till doubled in volume about 3 mins. Mix kahlua and vanilla into sugar, slowly add to egg mixture along with melted butter, puree till mixed, add nut butter process to mix, should be smooth.
4. In separate small bowl, whisk flour, baking powder and salt. Gently fold in half of flour mixture to nut butter, add remaining half flour mixture, add chocolate chips.
5. Divide dough in half- flour hands and place 8x3in log on parchment lined pan. Repeat with remaining dough. Spray tops with cooking spray and egg wash.
6. Bake 325- 25-30 minutes, till golden. Cool on rack 30 min., then slice diagonally into 1/2 inch slices. Place cut side down on cooling rack inside cooking sheet. Bake 35 min, rotating pan halfway through baking time.
7. Cool completely. Store covered up to one month.

nuts, flour, baking powder, salt, eggs, sugar, kahlua, vanilla, butter, white

Taken from www.epicurious.com/recipes/member/views/macadamia-nut-biscotti-58384498 (may not work)