Macadamia Shortbread Biscotti

* Exported from MasterCook Mac *

Macadamia Shortbread Biscotti

Recipe By : Maida Heatter's Brand New Book of Great Cookies
Serving Size : 20 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c unsalted butter
1 tsp vanilla
1/2 tsp almond extract
1/4 tsp salt
1/2 c sugar
1 lg egg
1 1/4 c sifted flour
7 1/2 ozs macadamia nuts -- whole

Adjust rack high in oven, about 1/3 to 1/4 down from top.
Preheat oven to 350¡F. Use a flat-sided cookie sheet or any other
sheet turned upside down. Line the sheet with parchment paper or
foil, shiny side up.

In small bowl of electric mixer beat butter until soft. Beat in
the vanilla and almond extracts, salt, and sugar. Then beat in the
egg and on low speed, gradually add the flour and beat only until
incorporated. Remove from mixer and with spatula, stir in the nuts.

Work with half the dough at a time. Place it by heaping
tablespoons in a strip about 9" long down the middle of a piece of
plastic wrap about 15" long. Lift the 2 long sides of the wrap and
bring them together on top of the strip. Then, pressing gently on the
plastic wrap with your hands, shape the strip into a smooth loaf about
9" long, 2" wide and 1" thick. Turn upside down and smooth the other
side. Repeat with second half of dough add a second legth of plastic
wrap.

Place them in the freezer for only 10 to 12 minutes (no lkonger),
just so they will become nonsticky enough to be unwrapped. Unwrp the
packages of dough and place them across the sheet (not lengthwise)
with plenty of space in the midle and on the ends. These will spread
out to 4" or more in width.

Bake for 25 minutes, reversing sheet front to back once during
baking. When done, the tops will be pale with golden spots and the
edges will be slightly darker. Remove from oven and reduce temp to
300¡F.

The baked loaves will be fragile. Carefully slide the parchment
off the sheet onto a cutting board. If the edges are too dark or too
uneven, without waiting trim them slightly using a long and sharp
knife. Let the loaves wait 5 minutes before you slice them.

With a long, thin, sharp knife cut the loaves crosswise or on a
slight angle into slices 3/4" to 1" wide. Carefully place the slices
on the cookie sheet standing upright.

When oven has reduced temperature to 300¡F, bake for 25 more
minutes, reversing the sheet front to back once during baking. When
done, the slices should be golden on the tops but only slightly
colored on the cut sides. The end slices and any thinner slices will
take less time. They should be removed one by one as they are ready.

Place the baked slices on a brown paper bag or on a double
thickness of paper towels to cool. Handle very carefully and store in
an airtight container.


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Per serving: 117 Calories; 8g Fat (57% calories from fat); 1g Protein;
11g Carbohydrate; 22mg Cholesterol; 30mg Sodium