What’s not to love? This has very light cocoa flavor as the coffee is the star of the show. Fresh ground coffee, macademia nuts, white chocolate and toasted coconut….Monday made.
Mix together: 2 3/4 c flour, 1/2 c ground coffee, 2 T unsweetened cocoa powder, 1 t baking soda, 1/2 t cinnamon. Set aside.
In mixer combine: 1 c sugar, 2 T softened butter, 1/3 c honey, 1 t vanilla extract, 3 eggs. Mix t oil l creamy.
Add flour mixture on low and mix just until combined. stir in 1 c macademia nuts by hand.
Form into two logs (about 3 x 8 inches) on a parchment lined cookie sheet.
Bake at 350 for 25 minutes. Reduce oven temp to 325. Let cool 10 mins on the pan and then move to cutting board. Slice into pieces (I like mine about 3/4 inch thick) and place on their cut side back on the cookie sheet. Bake for 20 mins at 325 (ten mins on each side). Let cool on sheet for ten mins and then to cookie rack to cool completely.
Dip biscotti in melted white chocolate and roll in toasted coconut. Place on cookie sheet and put in refrigerator for 20 mins to set.