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Dairy
Easy
10 Servings
Allergens 
1 Hour
Diets
This recipe elevates the classic biscotti into a decadent treat, brimming with chocolates, crunchy macadamia nuts, and a hint of creamy sophistication from the sour cream drizzle. Easy to make and even easier to love.
Yield: 18-20 slices
All products are proudly made in the USA.
View all of Mehadrin’s beautiful Shavuot 2024 recipes here.
1 stick Mehadrin Unsalted Butter, softened (for parve, use Mehadrin Margarine)
4 ounces J&J Whipped Cream Cheese, softened (for parve, use Mehadrin Parve Cream Cheese)
3/4 cup sugar
3/4 cup brown sugar
1 tablespoon vanilla sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
2 and 1/2 cups flour (for parve, use an extra 1/4 cup flour if the dough is very sticky)
1/2 cup macadamia nuts, roughly chopped
1 bar of brown milk chocolate (3.5 ounces), cut into chunks
1 bar of white milk chocolate (3.5 ounces), cut into chunks
2 bars brown milk chocolate (7 ounces), melted
1/2 bar of dairy white chocolate (1.75 ounces)
2 tablespoons Mehadrin Sour Cream (for parve, use Mehadrin Parve Sour Cream)
1/2 cup shelled pistachios, chopped
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large mixing bowl, beat the butter, cream cheese, sugars, vanilla extract, baking powder, and salt until light and fluffy.
Add the eggs, one at a time, beating until well combined.
Add the flour and mix until a smooth dough forms.
Fold in the macadamia nuts and the chocolate chunks until evenly distributed.
Divide the dough in half and shape each half into a log, approximately 10 inches long and four inches wide. Place the logs on the prepared baking sheet, leaving space between them.
Bake in the preheated oven for 25-30 minutes.
Remove from the oven and let it cool for 10-15 minutes.
Melt the brown chocolate in a double boiler or in a microwave-safe bowl in 30-second intervals until smooth. Pour the chocolate over the biscotti and spread it evenly with the back of a spoon.
Melt the white chocolate (in a double boiler or microwave) and mix with the sour cream until well combined. Use a spoon to drizzle the white chocolate over the brown chocolate in a random circular motion.
Sprinkle chopped pistachios along the edge.
Use a sharp knife to slice the logs into one-inch slices.
Recipe Development, Styling, & Photography by Yossi and Malky Levine
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