Biscotti aloha
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Biscotti aloha
Last updated 6/12/2012 1:08:44 AM. Recipe ID 35374. Report a problem with this recipe.
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      Title: Biscotti aloha
 Categories: Pastry cook
      Yield: 48 Servings
    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
  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

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Recipe ID 35374 (Apr 03, 2005)

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