** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Biscotti Aloha
Date Added:January 04, 2014
Ingredients:
1/2 Cup Butter 1/2 Cup Butter softned
3/4 Cup Sugar 3/4 Cup Sugar confectioner'
2 Eggs 2 Eggs separated, plus 2 egg yolks
2 Tablespoons Coconut 2 Tablespoons Coconut Ameretto or milk and 1/4 tsp almond extract
2 Cups Flour 2 Cups Plus 2 T unbleached/all purpose flour
1. In a mixing bowl cream butter and sugar until light and fluffy.
2. Beat in eggs, Coconut Ameretto or milk, and almond extract.
3. In a bowl combine the flour, baking powder, nutmeg and salt.
4. Add to the creamed mixture, mixing until blended.
5. Fold in nuts and coconut. Divide dough in half.
6. On a greased and floured baking sheet pat out into two logs about 1/2 inch high, 1 1/2 inches wide and 14 inches long, spacing them at 2" apart.
7. Bake in the middle of a preheated 325=B0 degree oven for 25 minutes or until lightly browned.
8. Transfer from the baking sheet to a rack. Let cool for 5 minutes.
9. Place on a cutting board. With a serrated knife slice diagonally on a 45=B0 about 1/2" thick.
10. Lay the slices flat on the baking sheet and return to the oven for 10 minutes longer, longer, turning them over once, to dry slightly.
11. Let cool on a rack. Store in a tightly covered container.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption allergies.
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