Tuesday, January 17, 2012

White Mulberry Macadamia Brown Sugar Biscotti


When I saw dried white mulberries and macadamia nuts only a shelf away from each other in a local store, I knew I had to find a way to marry them together.


Since I haven't made biscotti in a while and have never blogged about it, it's making a debut here today. What a great combination these two flavors turned out to be. So good I left them naked, ditching my planned final stage of dipping them in white chocolate. 


Naked biscotti never tasted so good.

White Mulberry Macadamia 
Brown Sugar Biscotti
(Adapted from Cranberry Pistachio Biscotti Recipe from All Recipes)




Ingredients:
  • 1/4 cup extra virgin olive oil
  • 3/4 cup demerara sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla bean paste
  • 2 eggs
  • 1+3/4 cups AP flour
  • 1/4 teaspoon salt
  • 2 cups chopped unsalted macadamia nuts 
  • 1 cup dried white mulberries

Directions:
  • Preheat the oven to 300 degrees F.
  • Line a cookie sheet with baking paper.
  • Combine flour, salt, and baking powder in a bowl and set aside.
  • Combine oil and sugar until well blended. 
  • Mix in the vanilla and vanilla bean paste.
  • Beat in eggs one after the other.
  • Add flour mixture a bit at a time until combined. 
  • Stir in mulberries and macadamia nuts by hand.
  • Divide dough in half. Form two logs (12x2 inches) on the cookie sheet. 
  • The dough is sticky to handle. Wet your hands with water to prevent them to sticking to the dough.
  • Bake for 35-40 minutes in the preheated oven, or until logs are light brown.
  • Remove from oven, and set aside to cool for 10 minutes.
  • Reduce oven heat to 275 degrees F.
  • Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. 
  • Bake approximately 10-12 minutes, or until dry.
  • Transfer to a wire rack to cool completely.

9 comments:

  1. Such good looking nudey biscotti too! :) We don't get mulberries over here in NZ, what do they taste like?

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  2. I've never heard of white mulberries let alone dried ones. You are so smart to marry them with macadamia nuts and in a beautiful naked biscotti no less. Wish I had a piece of this to go with my morning coffee (O.K. two pieces!)

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  3. I've never seen white mulberries before around here - probably because we're more of a strawberry/blueberry sort of province. I could imagine them being a bit tart? Which would go wonderfully with the smooth, melt in your mouth macadamias. It's nice to see them white chocolateless as well - sometimes you don't need to dress up a dessert!

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  4. Never had the dried white mulberry before...the biscotti look terrific!

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  5. I've never made biscotti and I've never even tried a mulberry before--dried or otherwise. These look amazing. I'll have to see if I can get my hands on some mulberries!

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  6. I didn't even know white mulberries existed! I'll be seeking them out now. What a delicious idea to combine them with macadamias! Lovely!

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  7. Which store did you find dried mulberries at? One here in NYC?

    I've never had them, but stuffed into cookies like these I can't imagine they're anything short of amazing!

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  8. @Nessie - White Mulberries taste surprising sweet. A bit like figs. @ Joanne - I got them at The Nut Box on 8th street between Broadway & University. GREAT store with a huge selection of dried fruits and nuts.

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  9. I've never tried white mulberries, but my grandmother used to have a huge regular mulberry tree so I am very fond of them. Her macadamia nut tree was only meters away. I think she would have loved your biscotti.

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