Salted Peppermint and Macadamia Biscotti Recipe - Los Angeles Times

Ingredients

• 253 grams (9 ounces; 1 3/4 cups) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 169 grams (6 ounces; about 1 1/4 cups) whole macadamia nuts, preferably roasted and salted, roughly chopped
• 303 grams (10 2/3 ounces; 1 1/2 cups) granulated sugar
• 3 large eggs
• 3 tablespoons gold or dark rum
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure mint extract
• 227 grams (8 ounces) white chocolate (not chips), melted
• Crushed peppermint candies or candy canes, for decorating
• Flaky sea salt