Biscotti aloha

48 Servings

Ingredients

Quantity Ingredient
½ cup Butter
¾ cup Sugar
2 larges Eggs
2 tablespoons Coconut, Ameretto or milk and 1/4 tsp almond extract
2 cups Plus 2 T unbleached/all purpose flour
1½ teaspoon Baking powder
¼ teaspoon Ground nutmeg
¼ teaspoon Salt
⅔ cup Macadamia nuts
½ cup Shredded coconut

Directions

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 ½ inch high, 1½ inches wide and 14 inches long, spacing them at 2" apart. Bake in the middle of a preheated 325=B0 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=B0 about ½" 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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