1- In a large bowl, combine the flour, granulated sugar, baking powder, salt, cardamom, and macadamia nuts.

2- Add the beaten eggs, melted butter, vanilla extract, and maple extract to the dry ingredients.

3- Mix everything together until a soft, sticky dough forms.

4- Cover the dough and chill in the refrigerator for 2 to 4 hours until completely cold. This step is crucial for easy handling.

5- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.

6- Divide the chilled dough into three equal portions.

7- Dust your work surface lightly with flour and roll or press each portion into a rectangular log about 3 by 8 inches and ¾ inch thick.

8- Place the logs on the prepared baking sheet, spacing them about 4 inches apart.

9- Brush the tops of the logs with the egg white and sprinkle generously with granulated sugar.

10- Bake for 20 to 25 minutes until the edges are lightly browned and the dough has puffed slightly.

11- Cool the logs on the baking sheet for exactly 10 minutes this timing is important to prevent crumbling when slicing.

12- Reduce the oven temperature to 325 degrees F.

13- Transfer the logs to a cutting board and slice into biscotti about ¾ to 1 inch thick.

14- Place the sliced biscotti cut side up on the baking sheet and bake for 10 minutes.

15- Turn each piece over and bake for another 10 minutes until golden and crisp.

16- Allow the biscotti to cool completely before applying the icing.

17- Whisk together the powdered sugar, vanilla extract, maple extract, and milk until smooth.

18- Drizzle the icing over the completely cooled biscotti.

19- Sprinkle with chopped macadamia nuts and a touch of flaky finishing salt.

20- Allow the icing to set completely before storing in an airtight container.