* Ex****ted from MasterCook *
Chocolate Macadamia Nut Biscotti
Recipe By :Recipe Lu
Serving Size : 28 Preparation Time :0:00
Categories : Biscotti Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup macadamia nuts -- roasted
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cocoa
2 1/2 tablespoons butter -- softened
2 tablespoons fat-free cream cheese
1 cup sugar
1 tablespoon creme de cacao
2 large eggs
1 large egg white
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract about
1/4 cup powdered sugar
1 cup white chocolate chips
Make sure rack in oven is in the center position. Preheat oven to 350
degrees. Coat two cookie sheets down the center with cooking spray.
Add nuts to a zip lock bag and crush into coarse pieces with the bottom of
a
bottle or glass (or add to mini food processor and just barely pulse to
coarsely chop). Set aside.
Add flour, baking powder, salt and cocoa to bowl or 8-cup measure and stir
to blend.
In large bowl, using electric mixer, cream the butter, cream cheese, sugar
and creme de cacao until light and fluffy. Add the eggs and egg white one
at
a time, beating well after each addition. Beat in the vanilla and almond
extract.
With electric mixer on off, add the flour mixture all at once then beat on
low until blended, scraping the sides of the bowl. Beat in nuts just until
blended.
Form dough into two balls.
Add about 1/4 cup powdered sugar if dough is too sticky.
Place each ball on each of the cookie sheets and shape into a roll about
12
inches long, 2 inches high, and 3 inches wide. Gently flatten the top of
each roll to form a slightly domed shape (about 1 inch high).
Bake for 20 minutes, or until fork inserted in center of roll comes out
nearly clean (rolls are dry on top and firm).
Remove pan and lower heat to 300 degrees.
Transfer each roll to a cutting board and let cool 5 minutes.
Cut the rolls into 1-inch thick slices (you can cut it on the diagonal if
desired).
Place slices cut side down on one of the baking pans.
Bake another 15 minutes, or until the slices are dry and crisp.
Transfer the biscotti to wire racks to cool.
Place white chocolate chips in a 1-cup glass measure. Microwave on High 2
minutes, then stir. Microwave 1 minute longer; stir. If chocolate chips
are
not completely melted, microwave another 30 seconds until completely
melted.
Pour melted chocolate into a small, flat-bottom bowl (biscotti should fit
flat in bottom).
Dip one side of biscotti cookies lightly into chocolate.
Place biscotti chocolate side up on cutting board or wire rack to harden
chocolate.
Store in zip-lock bags.
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