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 325ø 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 45ø
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 on
Dec 9, 1997