Biscotti Aloha Recipe

• 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

1. In a mixing bowl cream butter and sugar till light and fluffy.
2. Beat in Large eggs, Coconut Ameretto or possibly lowfat milk, and almond extract.
3. In a bowl combine the flour, baking pwdr, nutmeg and salt.
4. Add in to the creamed mix, mixing till blended.
5. Mix in nuts and coconut.
6. Divide dough in half.
7. 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.
8. Bake in the middle of a preheated 325 degree oven for 25 min or possibly till lightly browned.
9. Transfer from the baking sheet to a rack.
10. Let cold for 5 min.
11. Place on a cutting board.
12. With a serrated knife slice diagonally on a 45 about 1/2" thick.
13. 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.
14. Let cold on a rack.
15. Store in a tightly covered container.
16. NOTES : Macadamias and coconut bring the Hawaiian touch to these winning biscotti

butter, sugar, eggs, coconut, flour, baking pwdr, nutmeg, salt, nuts, coconut

Taken from cookeatshare.com/recipes/biscotti-aloha-84709 (may not work)