Free Recipe Macadamia Shortbread Biscotti

Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 20

Ingredients for Macadamia Shortbread Biscotti Recipe

1/2 c Unsalted butter
1 ts Vanilla
1/2 ts Almond extract
1/4 ts Salt
1/2 c Sugar
1 lg Egg
1-1/4 c Sifted flour
7-1/2 oz Macadamia nuts; whole

Macadamia Shortbread Biscotti Preparation

Adjust rack high in oven, about 1/3 to 1/4 down from top. Preheat oven to 350F. Use a flat-sided cookie sheet or any other sheet turned upside down. Line the sheet with parchment paper or foil, shiny side up. In small bowl of electric mixer beat butter until soft. Beat in the vanilla and almond extracts, salt, and sugar. Then beat in the egg and on low speed, gradually add the flour and beat only until incorporated. Remove from mixer and with spatula, stir in the nuts. Work with half the dough at a time. Place it by heaping tablespoons in a strip about 9 long down the middle of a piece of plastic wrap about 15 long. Lift the 2 long sides of the wrap and bring them together on top of the strip. Then, pressing gently on the plastic wrap with your hands, shape the strip into a smooth loaf about 9 long, 2 wide and 1 thick. Turn upside down and smooth the other side. Repeat with second half of dough add a second legth of plastic wrap. Place them in the freezer for only 10 to 12 minutes (no lkonger), just so they will become nonsticky enough to be unwrapped. Unwrp the packages of dough and place them across the sheet (not lengthwise) with plenty of space in the midle and on the ends. These will spread out to 4 or more in width. Bake for 25 minutes, reversing sheet front to back once during baking. When done, the tops will be pale with golden spots and the edges will be slightly darker. Remove from oven and reduce temp to 300