Macadamia & Lemon Myrtle Biscotti

Macadamia & Lemon Myrtle Biscotti


  • 1 ¾ cup plain flour
  • ¾ cup caster sugar
  • ½ tsp bicarb soda
  • 60g butter, melted
  • 1tsp vanilla essence
  • 2 eggs, beaten
  • 3 tsp Roogenic Lemon Myrtle
  • 1 cup Macadamia nuts


  1. Sift flour, caster sugar and bicarb soda onto a clean work surface; make well. Combine butter, vanilla essence and eggs; place the liquids in the centre of well.
  2. Work ingredients to make a sticky soft dough, add Roogenic Lemon Myrtle and macadamia nuts to the dough.
  3. Wrap in plastic and rest for 30 minutes in the fridge.
  4. Remove the dough from the fridge, cut in half; form each half into logs and bake in a moderate oven for 30 minutes or until browned, remove to cool.
  5. When cold, slice with serrated knife; ½ - 1cm thickness, on an angle. Place on a tray and cook until brown; about 10 to 15 minutes. Cool and serve.
  6. Store in a sealed container; for up to 3 months. Or enjoy straight away with a Roogenic cuppa.


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