Wednesday, December 16, 2015

Macadamia-Coconut Biscotti






3/4 cup sugar
6 tablespoons butter, softened
1 teaspoon coconut extract
2 teaspoons vanilla extract
1/4 teaspoon salt
1-3/4 teaspoon baking powder
1-3/4 cup flour
2 tablespoon shortening
1/3 cup vegetable oil
12 oz pkg of semi-sweet chocolate chips
1 cup flaked coconut
1 cup macadamia nuts, finely chopped
3 eggs

  1.  Preheat oven to 350 ◦  
  2. Whisk together the flour, salt and baking powder. Set aside.
  3. In a mixing bowl beat the butter, oil and sugar until creamy.
  4. Gradually add the flour mixture.
  5. Fold in the coconut & nuts.
  6. Line a baking sheet with parchment paper.
  7. Divide the dough in half and shape each half into an 8 x 3" rectangular shape. Place on the baking sheet.
  8. Bake for 25 minutes.
  9. When cool enough to handle, transfer the baked rectangles to a cutting board, cut length-wise into 1/2" pieces. 
  10. Return to the baking sheet, cut side down.
  11. Bake for 15-18 minutes. Put on a wire rack to cool.
  12. In a microwavable bowl, melt chocolate chips and shortening.
  13. When completely cool, dip each bisocotti about halfway into the chocolate, allowing the excess to drop off.
  14. Place on waxed paper until set.

Image courtesy of Sommai  at FreeDigitalPhotos.net

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