Macadamia and Quandong Spice Biscotti

By AislePrompt Editorial · ·

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 developed and reviewed.

Crunchy Italian-style biscotti featuring toasted Australian macadamia nuts and fragrant native quandong spice for a delightful sweet snack. This Australian-inspired recipe, ready in about 72 minutes, layers all-purpose flour, baking powder, caster sugar 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 160 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: 52 min Serves 12 Australian cuisine 160 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (180°C). In a bowl, whisk together 250 g all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, and 1 tbsp quandong spice blend.
  2. Step 2: In a separate large mixing bowl, beat 2 large eggs with 150 g caster sugar and 1 tsp vanilla extract until pale and fluffy.
  3. Step 3: Slowly add the dry ingredients into the egg mixture, folding gently to combine. Stir in 50 g melted unsalted butter and 100 g toasted macadamia nuts until evenly incorporated.
  4. Step 4: Divide the dough in half and shape each half into a log about 30 cm long and 5 cm wide on a baking sheet lined with parchment paper.
  5. Step 5: Bake logs for 30 minutes until golden and firm to the touch. Remove from oven and let cool for 10 minutes.
  6. Step 6: Using a serrated knife, slice logs diagonally into 1 cm thick biscotti. Arrange slices cut side down on the baking sheet.
  7. Step 7: Bake for an additional 12 minutes, flip biscotti, and bake 10 more minutes until dry and crisp. Cool completely before serving.

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