Shaz's Hawaiian Biscotti              
Posted by: Shaz Thu, 15 Jul 2004, at 9:42 p.m.
 

Ingredients:
2 cups chopped macadamia nuts
1 Tablespoon instant coffee powder
1 1/4 teaspoons vanilla extract
1/2 cup butter -- softened
1 cup sugar
3 large eggs
1 egg white
1 1/2 Tablespoons light corn syrup
3 cups flour
1/4 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup coconut
 

Directions:
Heat oven to 350°F. Coat a large cookie sheet with nonstick cooking spray. Toast nuts lightly.

In a cup dissolve coffee powder in extract. Beat butter and sugar in a large bowl with mixer on medium speed until fluffy. Add eggs and egg white, one at a time, beating well after each. Beat in coffee mixture and flour, cocoa, baking powder and salt until blended. Stir in nuts and chocolate chips.

Divide dough into thirds. Roll each portion into a log 12 to 15 inches long and 1-1/2 inches wide. Place in aluminum foil "pans" on cook sheet. Press coconut into top of rolls. Lay a piece of foil on top after 10-15 minutes or coconut will not "toast" too much.

Bake 30 minutes. Place sheet on a wire rack. When logs are cool enough to handle, carefully move to a cutting board. Cut each crosswise on a slight diagonal in 1/2 inch thick slices. Set slices upright on cookie sheets so both sides dry.

Return to oven and bake 10-12 minutes longer or until slices feel firm when pressed. Remove to wire racks to cool completely.