Makes 18-20 servings
1 cup whole wheat flour
3/4 cup all purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
3 eggs, whisked
1 teaspoon pure vanilla extract
1/4 cup coconut oil or olive oil
1 teaspoon lemon zest
3/4 cup macadamia nuts, roughly chopped
1/2 cup dried cherries
11/2 cups white chocolate chips, divided
2 teaspoons coconut oil
a few drops natural red food coloring
1. Preheat oven to 350°. Place a Silpat mat or piece of parchment paper on a baking sheet and set aside.
2. In a large bowl, stir together the flours, sugar, baking powder and salt.
3. In a medium bowl, whisk together the eggs, vanilla, oil, lemon zest, macadamia nuts, cherries and 1/2 cup of the chocolate chips. Add the wet ingredients to the dry and combine thoroughly.
4. Separate the dough into two halves and with clean hands, form each dough half into an 8-inch long loaf and place on the prepared baking sheet. (Note: If the dough is really sticky, place it in the refrigerator for 10 minutes before handling.) Bake for 25 minutes, or until lightly golden.
5. Remove biscotti from oven, let cool for 20 minutes, then transfer to a cutting board and slice crosswise into 1/2-inch wide cookies (9 or 10 per loaf). Using a spatula, carefully transfer the biscotti back onto the baking sheet (cut side down) and bake again for 12-14 minutes, until the tops are dry to the touch and the biscotti are hard nearly all the way through. Remove from the oven and let cool.
6. In the meantime, place water in the bottom of a double boiler and bring to a boil. (If you don’t have a double boiler, place a heat-proof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl isn’t touching the water.)
7. Add the remaining 1 cup chocolate chips and coconut oil to the top of the double boiler or bowl, stirring until smooth. Remove from heat and transfer melted chocolate to a small bowl. Stir in a few drops of the food coloring until you get the shade of pink you want. Working quickly, dip the biscotti into the bowl of chocolate at an angle, then transfer back to the baking sheet. Continue until all of the biscotti have been dipped. (You will likely have some chocolate left over, which you could use to drizzle over a different type of cookie–yum!) Let biscotti dry for 20-30 minutes, then enjoy or transfer to an airtight container. Biscotti will keep for 5 days at room temperature or longer if kept in the fridge.