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Receta Biscotti Aloha
by Global Cookbook

Biscotti Aloha
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Ingredientes

  • 1/2 c. Butter
  • 3/4 c. Sugar
  • 2 lrg Large eggs
  • 2 Tbsp. Coconut, Ameretto or possibly lowfat milk and 1/4 tsp almond extract
  • 2 c. Plus 2 Tablespoons unbleached/all purpose flour
  • 1 1/2 tsp Baking pwdr
  • 1/4 tsp Grnd nutmeg
  • 1/4 tsp Salt
  • 2/3 c. Macadamia nuts
  • 1/2 c. Shredded coconut

Direcciones

  1. In a mixing bowl cream butter and sugar till light and fluffy. Beat in Large eggs, Coconut Ameretto or possibly lowfat milk, and almond extract. In a bowl combine the flour, baking pwdr, nutmeg and salt. Add in to the creamed mix, mixing till blended. Mix in nuts and coconut. Divide dough in half. 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. Bake in the middle of a preheated 325 degree oven for 25 min or possibly till lightly browned. Transfer from the baking sheet to a rack. Let cold for 5 min.
  2. Place on a cutting board. With a serrated knife slice diagonally on a 45 about 1/2" thick. Lay the slices flat on the baking sheet and return to the oven for 10 min longer, longer, turning them over once, to dry slightly. Let cold on a rack. Store in a tightly covered container.
  3. NOTES : Macadamias and coconut bring the Hawaiian touch to these winning biscotti