Macadamia Milk Chocolate Biscotti
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.
Servings: 36
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 101 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 19 mg |
| sodium | 75 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 3% |
| folate | 5% |
-
1/2 cup (125 mL) butter, softened
3/4 cup (175 mL) granulated sugar
2 eggs
2 tbsp (25 mL) almond liqueur (or 1/2 tsp/2 mL almond_extract)
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
1-1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) salt
2/3 cup (150 mL) macadamia nuts, coarsely chopped
2/3 cup (150 mL) milk 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 sa< 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.)
Additional Information
Source
Canadian Living Magazine: January 2004
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