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Add a photoServings: 12
Ingredients
- 1/2 c. Butter
- 3/4 c. Sugar
- 2 lrg Large eggs
- 2 Tbsp. Coconut, Ameretto or possibly lowfat milk and 1/4 tsp almond extract
- 2 c. Plus 2 Tablespoons unbleached/all purpose flour
- 1 1/2 tsp Baking pwdr
- 1/4 tsp Grnd nutmeg
- 1/4 tsp Salt
- 2/3 c. Macadamia nuts
- 1/2 c. Shredded coconut
Directions
- In a mixing bowl cream butter and sugar till light and fluffy. Beat in Large eggs, Coconut Ameretto or possibly lowfat milk, and almond extract. In a bowl combine the flour, baking pwdr, nutmeg and salt. Add in to the creamed mix, mixing till blended. Mix 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 min or possibly till lightly browned. Transfer from the baking sheet to a rack. Let cold for 5 min.
- 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 min longer, longer, turning them over once, to dry slightly. Let cold on a rack. Store in a tightly covered container.
- NOTES : Macadamias and coconut bring the Hawaiian touch to these winning biscotti
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 12 servings | |
| Calories 231 | |
| Calories from Fat 97 | 42% |
| Total Fat 11.19g | 14% |
| Saturated Fat 6.08g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 273mg | 11% |
| Potassium 53mg | 2% |
| Total Carbs 29.63g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 12.87g | 9% |
| Protein 3.59g | 6% |
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