Macadamia Nut Biscotti Food

LEMON MACADAMIA BISCOTTI

Steps:

• Preheat oven to 325 degrees.
• In a large bowl, sift flour, baking powder, salt, and cinnamon.
• In another bowl, cream butter and sugar. Add vanilla.
• Add eggs one at a time and mix until combined.
• Add lemon juice and mix until combined.
• Add dry ingredients to wet ingredients. Fold in macadamia nuts.
• Turn the dough onto a floured surface and divide into two. Shape each ball of dough into a log.
• Place the logs on a cookie sheet lined with parchment paper.
• Bake for 25 minutes, or until lightly brown.
• Let cool 5 minutes.
• With a serrated knife, slice diagonally into 1/2"-thick pieces.
• Return the biscotti to your parchment paper lined cookie sheet and bake 8 minutes.
• Turn biscotti and bake an additional 8 minutes.
• Remove from oven and cool before storing in an airtight container.

COFFEE-MACADAMIA BISCOTTI

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.

LEMON OR LIME AND MACADAMIA BISCOTTI

Steps:

• Preheat oven to 200'C.
• Sift the flours, baking powder and sugar into a bowl and stir to mix well.
• In a separate bowl combine the eggs, nuts, juice and rind of either the lemons or limes.
• Add the egg mix to the dry ingredients and mix to form a stiff dough.
• Turn out the dough onto a floured board and divide into two and shape into 2 logs.
• Place the 2 logs onto a baking tray which has been lined with a piece of baking paper, or has been greased and floured.
• Bake at 200'C for 15minutes.
• Remove logs from oven and allow to cool completely.
• Cut into thin slices (I use a bread knife for this) and place in a single layer onto a baking paper lined baking tray.
• Return to oven which has been turned down to 150'C and bake for 10mins or until firm and golden.
• When cold store in an airtight container.

COCONUT-MACADAMIA BISCOTTI

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.

MARIETTA'S WHITE CHOCOLATE MACADAMIA BISCOTTI

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.