COFFEE-MACADAMIA NUT BISCOTTI
Provided by Food Network Kitchen
Time 1h45m
Yield 30 to 35 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F line a baking sheet with parchment paper. Whisk the flour, coffee, cocoa powder, baking soda and cinnamon in a medium bowl. Combine the sugar, butter, honey, vanilla and eggs in a large bowl with a mixer on medium-high speed. Reduce the mixer speed to low; beat in the flour mixture until just combined. Stir in the macadamia nuts with a wooden spoon.
- Form the dough into two 3-by-8-inch logs on the prepared baking sheet, about 3 inches apart. Bake until browned, about 25 minutes. Let cool 10 minutes, then transfer to a cutting board. Cut into 1/2-inch-thick slices using a serrated knife.
- Reduce the oven temperature to 325 degrees F. Arrange the slices cut-side down on the baking sheet; return to the oven and bake 20 more minutes, flipping the cookies halfway through. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
- Melt the white chocolate chips in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring until smooth. Dip the biscotti partway into the melted chocolate, then roll in the coconut. Place on a baking sheet lined with fresh parchment; refrigerate until set, about 30 minutes.
COCONUT BISCOTTI
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread 1 cup coconut flakes on a baking sheet and bake until toasted, about 3 minutes. Let cool completely. Transfer to a food processor; add the granulated sugar and pulse until finely ground. Line 2 baking sheets with parchment paper.
- Whisk the coconut-sugar mixture, the flour, baking powder, baking soda and salt in a bowl. Melt the coconut oil in the microwave; add to the flour mixture along with the vanilla and 1/3 cup water and mix with a wooden spoon until a stiff dough forms. Stir in the macadamia nuts and the remaining 1/2 cup coconut flakes; gently knead until the dough comes together.
- Divide the dough in half and shape into two 9-by-2-inch logs; place 1 log on each baking sheet. Bake, switching the pans halfway through, until the logs are firm and golden, about 25 minutes. Reduce the oven temperature to 300 degrees F.
- Let the logs cool 10 minutes, then transfer to a cutting board; slice diagonally with a serrated knife into 3/4-inch-thick pieces. Arrange the slices cut-side down on the baking sheets. Bake, flipping halfway through, until just golden and the centers still have a little give, 20 to 25 minutes. Let cool completely on the baking sheets. (The biscotti will crisp as they cool.)
- Whisk the confectioners' sugar, coconut cream and coconut extract until smooth. Dip the biscotti in the glaze; sprinkle with coarse sugar.
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.
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
HEALTHY BISCOTTI
These are very versatile, feel free to mix and match flavours. Here are a few ideas: coffee liqueur/hazelnut/dark chocolate chips, cranberry/orange/pistachio, orange/walnut, date/hazelnut, pineapple/coconut, vanilla/white chocolate chips/Macadamia nuts, etc. etc. Cooling time is included in cooking time.
Provided by Geniale Genie
Categories Dessert
Time 1h3m
Yield 36 biscotti
Number Of Ingredients 13
Steps:
- Blend oil and sugar. Mix in extracts, lemon juice and zest; add eggs. Beat until creamy and light.
- Combine flour, salt, and baking powder; gradually stir into liquids.
- Work in cherries and nuts by hand.
- Preheat oven to 300°F.
- On a lined baking sheet, form dough into two logs (12 x 2 in) - if dough is too sticky, wet hands with cold water.
- Bake 35 minutes or until lightly browned. Allow to cool or 10 minutes.
- Reduce oven to 275°F.
- Cut logs diagonally into 3/4-inch think slices; lay on their sides on same baking sheet. Return to oven another 8-10 minutes, or until dry.
COCONUT MACADAMIA COOKIES
This is such an easy recipe to make. I use my food processor to mix with the dough blade.
Provided by BIANCA123
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 15m
Yield 72
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and sour cream. Combine the flour and baking soda; stir into the creamed mixture until well blended. Use a wooden spoon to stir in the coconut and macadamia nuts. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until edges are golden brown. remove cookies from baking sheets to cool on wire racks.
Nutrition Facts : Calories 72.8 calories, Carbohydrate 7.6 g, Cholesterol 9.3 mg, Fat 4.5 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 1.9 g, Sodium 26.7 mg, Sugar 3.7 g
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