In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, Coconut Ameretto or milk, and almond extract. In a bowl combine the flour, baking powder, nutmeg and salt. Add to the creamed mixture, mixing until blended. Fold 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 325ø degree oven for 25 minutes or until lightly browned. Transfer from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife slice diagonally on a 45ø about 1/2" thick. 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. Let cool on a rack. Store in a tightly covered container.
Per serving (excluding unknown items): 20 Calories; 1g Fat (32% calories from fat); 0g Protein; 3g Carbohydrate; 8mg Cholesterol; 26mg Sodium
NOTES : Macadamias and coconut bring the Hawaiian touch to these winning biscotti
Posted to MM-Recipes Digest V4 #320 by Dianne Weinsaft <dee@ncsi.net> on Dec 9, 1997
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