Macadamia Milk Chocolate Biscotti

By The Canadian Living Test Kitchen

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This recipe makes 36 servings

Nutritional Info
Per cookie: about	-
cal	101101 cal
pro	1 g1g pro
total fat	5 g5g total fat
sat. fat	3 g3g sat. fat
carb	12 g12g carb
fibre	1 g1g fibre
chol	19 mg19mg chol
sodium	75 mg75mg sodium
% RDI:	-
calcium	11 calcium
iron	44 iron
vit A	33 vit A
folate	55 folate

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This is a recipe from Lynn Lilje of Surrey, B.C. You can also use white chocolate or semisweet chocolate chips. For a festive touch, add 1/2 cup (125 mL) candied fruit to the dough. Or dip one end of each cookie into melted milk chocolate then sprinkle with dark chocolate or sliced nuts.

Ingredients

1/2 cup butter , softened1/2 1/2cup cupbutter, softened
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
2 eggs 2 2eggeggs
2 2tbsp tbspalmond liqueur, (or 1/2 tsp/2 mL almond extract)
1 tsp vanilla 1 1tsp tspvanilla
2 cups all-purpose flour 2 2cups cupsall-purpose flour
1-1/2 tsp baking powder 1-1/2 1-1/2tsp tspbaking powder
1/2 tsp salt 1/2 1/2tsp tspsalt
2/3 2/3cup cupmacadamia nutmacadamia nuts, coarsely chopped
2/3 cup milk chocolate chips 2/3 2/3cup cupmilk chocolate chips

Preparation

Line 2 rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in liqueur and vanilla. In separate bowl, whisk together flour, baking powder and salt ; add to butter mixture and stir until smooth. Stir in nuts and chocolate chips.

Divide dough in half; with floured hands, shape into 12-inch (30 cm) long logs. Place, about 4 inches (10 cm) apart, on 1 of the prepared pans. Flatten to 2 inches (5 cm) wide, leaving tops slightly rounded. Bake in centre of 350°F (180°C) oven until firm and tops are just turning golden, about 25 minutes. Let cool on pan for 10 minutes.

Transfer logs to cutting board. Using serrated knife, diagonally cut into 1/2-inch (1 cm) thick slices. Stand slices upright, about 1 inch (2.5 cm) apart, on 2 baking sheets. Bake in top and bottom thirds of oven, rotating and switching pans halfway through, until dry, crisp and tops and bottoms are lightly browned, 18 to 20 minutes. Let cool on pans on racks. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

Source : Canadian Living Magazine: January 2004