Macadamia and Davidson’s Plum Biscotti

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crunchy biscotti studded with toasted macadamia nuts and dried Davidson’s plum pieces, offering a tart and nutty flavor perfect for coffee dunking. This Australian-inspired recipe, ready in about 60 minutes, layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 12 Australian cuisine 180 cal/serving

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Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 cup dried Davidson’s plum, chopped
3/4 cup toasted macadamia nuts, chopped

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Instructions

Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
Step 3: In a separate bowl, beat 6 tbsp softened unsalted butter with 2 large eggs and 1 tsp vanilla extract until smooth and creamy.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined, then fold in 1/2 cup chopped dried Davidson’s plum and 3/4 cup toasted chopped macadamia nuts.
Step 5: Shape the dough into a log about 12 inches long and 3 inches wide on the prepared baking sheet. Flatten the top slightly.
Step 6: Bake for 25 minutes until golden and firm to the touch. Remove from oven and let cool for 10 minutes.
Step 7: Using a serrated knife, slice the log diagonally into 1/2-inch thick biscotti pieces. Place slices cut-side down back on the baking sheet.
Step 8: Bake for another 10-12 minutes, flipping halfway through, until crisp and toasted. Cool completely before serving.