Coffee biscotti with macadamia nuts

Ingredients:

• 2 and 3/4 cups premium flour
• 0.5 cups of ground coffee
• 1 tbsp cocoa powder
• 1 teaspoon of baking soda
• 0.5 tsp ground cinnamon
• 1 cup of sugar
• 2 tablespoons unsalted butter at room temperature
• 1/4 cup honey
• 1 tsp vanilla extract
• 3 large eggs
• 3/4 cup macadamia nuts, coarsely chopped
• 1 package (340 g) white chocolate granules
• 2.5 cups toasted sweet coconut flakes

Preparation:

1. Preheat oven to 175°C, line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, coffee, cocoa powder, baking soda, and cinnamon. In a large bowl, beat the butter, sugar, honey, vanilla extract, and eggs with a mixer on medium-high speed. Reduce the mixer speed to low; fold in the flour mixture and mix until smooth. Using a wooden spoon, fold in the macadamia nuts.
3. On the prepared baking sheet, form the dough into two 8x3-inch loaves, approximately 3 inches apart. Bake until golden brown, about 25 minutes. Let cool for 10 minutes, then transfer to a cutting board. Using a serrated knife, slice the loaves into 1-inch-thick slices.
4. Reduce the oven temperature to 160°C (325°F). Arrange the slices, cut-side down, on a baking sheet; return to the oven and bake for another 20 minutes, rotating the cookies halfway through. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
5. Melt the white chocolate in a heatproof bowl set over a pan of simmering water (the bottom of the bowl should not touch the water), stirring until smooth. Dip the biscotti halfway into the melted white chocolate, then roll in the coconut. Place on a baking sheet lined with fresh parchment paper; refrigerate until completely set, about 30 minutes.