COCONUT-MACADAMIA BISCOTTI
I came up with this recipe after my husband and I returned from our first trip to Hawaii. Dipping these tropical treats in a good cup of coffee brings us right back to the wonderful memories we made there. -Shannon Koene, Blacksburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, beat butter, sugar and oil until blended. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in coconut and nuts., Divide dough in half. On parchment-lined baking sheets, shape each half into an 8x3-in. rectangle. Bake about 25 minutes or until set., Place pans on wire racks. When cool enough to handle, transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Return to pans, cut side down., Bake 15-18 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into mixture; allow excess to drip. Place on waxed paper until set. Store in an airtight container.
Nutrition Facts : Calories 228 calories, Fat 14g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 99mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.
COFFEE CASHEW BISCOTTI
Steps:
- Preheat oven 350F. Pulse flour, 2/3 cup sugar, espresso powder, baking powder, and salt in a food processor. Add butter and pulse until mixture is sandy. Transfer to a large bowl.
- Whisk eggs, water, and vanilla in a small bowl; stir into flour mixture until a crumbly dough forms. Press together and knead to a moist, uniform dough. Knead in cashews.
- Line a baking sheet with parchment paper. Divide dough in half and place on prepared baking sheet. Shape dough into two 11 by 2-inch logs, keeping 3 inches between logs. Brush each log with egg white and sprinkle 2 teaspoons sugar over top and sides of each. Bake for 30 minutes.
- Cool biscotti for 5 minutes on baking sheet. Transfer logs to a cutting board and, cut 1/2-inch thick slices using a sharp serrated knife. Lay on baking sheet and bake, turning halfway through, for 25 minutes. Transfer to a wire rack to cool. Store in an airtight container for up to 2 weeks.
Nutrition Facts : Calories 80, Fat 4.5 grams, SaturatedFat 1.5 grams, Cholesterol 15 milligrams, Sodium 75 milligrams, Carbohydrate 9 grams, Protein 2 grams
COFFEE-MACADAMIA BISCOTTI
Provided by Food Network Kitchen
Time 3h
Yield Makes 36 biscotti
Number Of Ingredients 9
Steps:
- Preheat the oven 350 F and line a baking sheet with parchment and set aside.
- Pulse the flour, sugar, espresso powder, baking powder and salt in a food processor until combined. Add the butter and pulse until the mixture looks like sand.
- Whisk the eggs, 1 tablespoon water and vanilla together in a large bowl until well mixed then add the flour mixture and stir until a crumbly dough forms. Press together and knead to a moist, uniform dough. Knead in the macadamia nuts.
- Divide the dough in half and shape each into an 11-by-2-inch log on the prepared baking sheet, keeping 3-inches between the logs. Brush each log with egg white and sprinkle all over with sugar. Bake for 30 minutes.
- Cool the logs for 5 minutes on the baking sheets and then transfer to a cutting board. Cut 1/2-inch thick slices using a sharp serrated knife. Return to the baking sheet and bake again, turning halfway though, until firm and browned, 25 minutes more. Transfer to a wire rack to cool. Store at room temperature in an airtight container for up to 2 weeks.
MARIETTA'S WHITE CHOCOLATE MACADAMIA BISCOTTI
A softer biscotti and a wonderful addition to your cookie platter.
Provided by Marietta Higgins-Spillone
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 1h
Yield 56
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.
- In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, vanilla and amaretto. In a separate bowl mix flour, baking powder and salt. Stir flour mixture into butter mixture. Fold in nuts and white chocolate chips.
- Divide dough into 4 equal parts. Place each 1/4 of dough on cookie sheet and form into logs about 14 inches long and 1 1/2 inches wide.
- Bake 25 minutes in the preheated oven, until very lightly brown. Cool and cut diagonally into 1/2 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 15.7 g, Cholesterol 22.9 mg, Fat 7.7 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.5 g, Sodium 73.3 mg, Sugar 8.5 g
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