Macadamia Nut and Davidson’s Plum Biscotti

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

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 recipe, 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.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (1 stick), softened unsalted butter
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup chopped roasted macadamia nuts
• 1/2 cup chopped dried Davidson’s plum
• for dusting (optional) powdered sugar

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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.