I love dunkable biscotti because, since they are usually made with oil, they can be a breakfast treat or a late-night snack. I officially give you permission to eat cookies in the morning. This one is especially good because it uses decadent macadamia nuts. You can substitute another type if you prefer, but I love the combination with coconut. This cookie base is a great one for any kind of add-in, so change up any of the ingredients as you like: you can substitute or add lemon zest or orange zest, different types of chips, or other dried fruits. It comes out great every time—plus they freeze well.
Makes 2 dozen
1 egg plus 1 egg white
1/2 cup canola oil
3/4 cup sugar
3/4 cup white chocolate chips
2/3 cup chopped macadamia nuts
1/2 cup shredded sweetened coconut
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
Whisk egg, egg white, and oil in a large bowl. Add sugar, white chocolate chips, nuts, coconut, vanilla, and salt; mix well. Set aside.
Combine flour and baking powder in a small bowl; gradually add flour mixture to egg mixture. Stir until combined. Cover and chill dough in the freezer for 20 minutes, or in the refrigerator for an hour or up to overnight (the dough should be chilled before shaping so it isn’t too sticky).
Preheat oven to 325°∆F. Line two baking sheets with parchment paper or Silpats. Divide dough in three equal parts. Flour a board or the counter and your hands. Form each piece of dough into a log about 1 inch thick and 3 inches wide. Press down a little so that the top is all level. Place on prepared sheets.
Bake 25 minutes. Cool 5 minutes, and then cut logs into diagonal slices. Turn slices on their sides, and return baking sheets to oven. Bake an additional 10 minutes.
Cool 2 minutes before removing to wire racks.
Can be prepared 2 days ahead of time. Store, covered, or freeze up to 3 months.
Serve at room temperature.