Biscotti Aloha Recipe
Yield: 48 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Butter,
3/4 cup: Sugar,
2 large: Eggs,
2 tbsp: Coconut, Ameretto or milk and 1/4 tsp almond extract
2 cup: Plus 2 T unbleached/all purpose flour,
1 1/2 tsp: Baking powder,
1/4 tsp: Ground nutmeg,
1/4 tsp: Salt,
2/3 cup: Macadamia nuts,
1/2 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 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=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 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
Source from luhu.jp
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=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 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
Source from luhu.jp
Tags
Pastry cook