—————————FINE COOKING 11/12/94————————— 8 oz (2 c) unbleached all-purpose
Flour 2 ts Baking powder
1/2 ts Salt
6 oz (1-1/3 c) macadamia nuts
8 tb Unsalted butter; softened
1/2 c Sugar
2 lg Eggs
1/2 ts Vanilla extract
Heat the oven to 350 degrees. Sift together the flour, baking powder, and salt and set aside. Spread the macadamia nuts on a baking sheet and toast until light brown, about 10 minutes. Let cool. In a food processor, coarsely grind half of the nuts with one-quarter of the dry ingredients. Either in an electric mixer or by hand, cream the butter and the sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Add the vanilla extract and mix until incorporated. Stir in the whole nuts, the ground nuts, and the rest of the flour mixture. Mix just until the dough comes together. Form the logs as described in the Almond Biscotti recipe (see p.35) and bake at 350 degrees for about 30 minutes, until lightly golden but still soft. Remove the baking sheet from the oven and reduce the oven temperature to 300 degres. Let the logs cool on the baking sheet for at least 10 minutes before slicing. Cut thelogs on a slight diagonal into 3/4-inch-thick slices. Place the biscotti flat on the baking sheet and dry
them in the oven for about 15 minutes, until the biscotti offer resistance when pressed, but the cut side hasn’t begun to darken. Transfer the biscotti to a rack to cool. Store in an airtight container. MM Format Norma Wrenn —–