Strawberries (20 minutes): Start by heating the frozen strawberries in a small pot on the stove. Cook them whole over low heat for the first 5 minutes, stirring occasionally. Once they are softened and releasing some juices, increase the heat to medium and cook for another 5 minutes, stirring more frequently now to prevent them from sticking to the bottom of the pan. Using a potato masher, start to break the strawberries down until no whole berries or large chunks remain. Now add 1 tablespoon of cornstarch, turn the heat to high, stirring constantly, until boiling. Hold the mixture at a boil for 30 seconds, then cut off the heat and let cool.
Macadamia nuts (5-10 minutes): if your macadamias are not toasted, I recommend popping them in the oven to dry roast for 7-8 minutes at 350. Add the dry roasted macadamia nuts to a high speed blender and blend on high. They should liquify into a smooth, thin butter after just a few minutes. Pause to scrape down the sides of the blender as needed.
Dry ingredients: whisk together the flour, salt, and baking powder in a medium sized bowl. Set aside.
In a large mixing bowl, beat together the macadamia nut butter and slightly cooled strawberry sauce.
Add the vanilla and almond extracts and continue blending.
Add the flour mixture and blend until a tough dough forms.
Chill the dough for at least 1 hour (max 36 hours).
Preheat the oven to 350
Shape the dough into two separate, wide logs, about 7 inches long and 2 inches tall. Place the logs on a parchment lined baking sheet.
Slicing: Bake the biscotti for 20 minutes, then remove from the oven and immediately slice on a diagonal into 1 ½” pieces. Turn the pieces on their side and bake for another 10-15 minutes or until they start to lightly brown.
Remove from oven and let cool before adding any garnishes. Enjoy!
