Macadamia Nut and Davidson’s Plum Biscotti

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crunchy biscotti studded with roasted macadamia nuts and dried Davidson’s plum pieces for a uniquely Australian twist on this classic cookie. This australian-inspired desserts ready in about 63 minutes layers all-purpose flour, baking powder, salt 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: 43 min Serves 12 Australian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
  3. Step 3: In a large bowl, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar with an electric mixer on medium speed until fluffy, about 3 minutes.
  4. Step 4: Add 2 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
  5. Step 5: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
  6. Step 6: Fold in 1 cup chopped roasted macadamia nuts and 1/2 cup chopped dried Davidson’s plum until evenly distributed.
  7. Step 7: Divide dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
  8. Step 8: Bake for 25 minutes until the logs are golden and firm to the touch.
  9. Step 9: Remove from oven and let cool for 10 minutes. Using a serrated knife, slice logs diagonally into 1/2-inch thick slices.
  10. Step 10: Arrange slices cut side down on the baking sheet and bake for an additional 10 minutes, then flip and bake for 8 more minutes until crisp and dry.
  11. Step 11: Cool completely and dust with powdered sugar if desired before serving.

Frequently asked questions

How long does Macadamia Nut and Davidson’s Plum Biscotti take to make?

Total time is about 63 minutes (20 min prep + 43 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 Nut and Davidson’s Plum 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 Nut and Davidson’s Plum 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 Nut and Davidson’s Plum 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 Nut and Davidson’s Plum 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.

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