Macadamia Nut Biscotti

Directions

1. 1
   Preheat oven 325. Toast macadamia nuts till fragrant ( not too much as they will continue toasting when baking).
2. 2
   Puree 1 -1/2 cups nuts in food processor till looks like nut butter. Remove to small bowl.
3. 3
   Puree 2 eggs in processor till doubled in volume about 3 mins. Mix kahlua and vanilla into sugar, slowly add to egg mixture along with melted butter, puree till mixed, add nut butter process to mix, should be smooth.
4. 4
   In separate small bowl, whisk flour, baking powder and salt. Gently fold in half of flour mixture to nut butter, add remaining half flour mixture, add chocolate chips.
5. 5
   Divide dough in half- flour hands and place 8x3in log on parchment lined pan. Repeat with remaining dough. Spray tops with cooking spray and egg wash.
6. 6
   Bake 325- 25-30 minutes, till golden. Cool on rack 30 min., then slice diagonally into 1/2 inch slices. Place cut side down on cooling rack inside cooking sheet. Bake 35 min, rotating pan halfway through baking time.
7. 7
   Cool completely. Store covered up to one month.