Gingery Macadamia Biscotti
2 cups flour
3/4 cup sugar
4 oz. unsalted, raw macadamia nuts, finely ground
1 tsp. baking powder
1/2 tsp. baking soda
4 tsp. ground ginger (*or fresh grated)
2 tsp. ground cinnamon
1 tsp freshly ground white pepper
1/2 tsp. ground cloves
6 oz. raw, unsalted macadamia nuts, coarsely chopped
2 large eggs
1/3 cup honey
Preheat oven to 350 degrees. Line baking sheet with parchment.
In large bowl, combine flour, ground nuts, baking powder, baking soda, and spices; whisk well to mix. Stir in chopped nuts.
In another bowl, whisk eggs, then whisk in honey; add to dry ingredients.
Use rubber spatula to stir ingredients together until they form a stiff dough. Dough will seem dry at first, but keep mixing and it will eventually hold together.
Scrape dough out onto a lightly floured work surface and divide it in half. Roll each half under the palms of your hands to a cylinder a little shorter than the baking sheet. Place the logs of dough on the baking sheet, making sure they are far enough apart and also not to close to the sides of the pan. Press down gently with palms of hand to flatten the logs.
Bake logs of dough for about 30 minutes or until well-risen and have spread to about double in size. Logs are done when they feel firm when pressed with fingertip. Place pan on a rack to cool completely.
Place one of the cooled logs on a cutting board and cut it into 1/3-inch diagonal slices. Arrange Biscotti on pan cut side down. (*It isn't necessary to leave space between them.) Bake for 15-20 minutes until well-toasted. Cool Biscotti on rack before removing from pan.