| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Hawaiian | Pastry cook | 48 | Servings |
INGREDIENTS
| 1/2 | c | Butter |
| 3/4 | c | Sugar |
| 2 | lg | Eggs |
| 2 | tb | Coconut; Ameretto or milk and 1/4 tsp almond extract |
| 2 | c | Plus 2 T unbleached/all purpose flour |
| 1 1/2 | ts | Baking powder |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Salt |
| 2/3 | c | Macadamia nuts |
| 1/2 | c | Shredded coconut |
INSTRUCTIONS
In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, Coconut Ameretto or milk, and almond extract. In a bowl combine the flour, baking powder, nutmeg and salt. Add to the creamed mixture, mixing until blended. Fold in nuts and coconut. Divide dough in half. On a greased and floured baking sheet pat out into two logs about 1/2 inch high, 1 1/2 inches wide and 14 inches long, spacing them at 2" apart. Bake in the middle of a preheated 325° degree oven for 25 minutes or until lightly browned. Transfer from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife slice diagonally on a 45° about 1/2" thick. Lay the slices flat on the baking sheet and return to the oven for 10 minutes longer, longer, turning them over once, to dry slightly. Let cool on a rack. Store in a tightly covered container. Per serving (excluding unknown items): 20 Calories; 1g Fat (32% calories from fat); 0g Protein; 3g Carbohydrate; 8mg Cholesterol; 26mg Sodium NOTES : Macadamias and coconut bring the Hawaiian touch to these winning biscotti Posted to MM-Recipes Digest V4 #320 by Dianne Weinsaft <dee@ncsi.net> on Dec 9, 1997
A Message from our Provider:
“There is hope. There is Jesus”