Macadamia and Quandong Spice Biscotti
Crunchy Italian-style biscotti featuring toasted Australian macadamia nuts and fragrant native quandong spice for a delightful sweet snack. This australian-inspired desserts 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.
Ingredients
- 250 g all-purpose flour
- 1 tsp baking powder
- 150 g caster sugar
- 2 large eggs
- 100 g, toasted and roughly chopped macadamia nuts
- 1 tbsp (ground dried quandong fruit mixed with cinnamon and nutmeg) quandong spice blend
- 1 tsp vanilla extract
- 50 g, melted unsalted butter
- 1/4 tsp salt
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Bake logs for 30 minutes until golden and firm to the touch. Remove from oven and let cool for 10 minutes.
- Step 6: Using a serrated knife, slice logs diagonally into 1 cm thick biscotti. Arrange slices cut side down on the baking sheet.
- Step 7: Bake for an additional 12 minutes, flip biscotti, and bake 10 more minutes until dry and crisp. Cool completely before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Macadamia and Quandong Spice Biscotti take to make?
Total time is about 72 minutes (20 min prep + 52 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Macadamia and Quandong Spice Biscotti?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Macadamia and Quandong Spice Biscotti?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Macadamia and Quandong Spice Biscotti for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Macadamia and Quandong Spice Biscotti?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
