How To make Macadamia Shortbread Biscotti
1/2 c unsalted butter
1 tsp vanilla
1/2 tsp almond extract
1/4 tsp salt
1/2 c sugar
1 lg egg
1 1/4 c sifted flour
7 1/2 ozs macadamia nuts -- whole
Adjust rack high in oven, about 1/3 to 1/4 down from top. Preheat oven to 350?F. 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?F.
The baked loaves will be fragile. Carefully slide the parchment off the sheet onto a cutting board. If the edges are too dark or too uneven, without waiting trim them slightly using a long and sharp knife. Let the loaves wait 5 minutes before you slice them.
With a long, thin, sharp knife cut the loaves crosswise or on a slight angle into slices 3/4" to 1" wide. Carefully place the slices on the cookie sheet standing upright.
When oven has reduced temperature to 300?F, bake for 25 more minutes, reversing the sheet front to back once during baking. When done, the slices should be golden on the tops but only slightly colored on the cut sides. The end slices and any thinner slices will take less time. They should be removed one by one as they are ready.
Place the baked slices on a brown paper bag or on a double thickness of paper towels to cool. Handle very carefully and store in an airtight container.
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White Chocolate & Macadamia Shortbread - Video Recipe
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Ingredients:
250g butter, softened
1 tsp vanilla extract
1 cup caster sugar
1/4 cup rice flour
2 cups plain flour
1/2 cup chopped macadamia nuts
1/2 cup white chocolate chips
ENJOY!
~ Nicko
Measurement Conversion:
Temperature Conversion:
Macadamia Shortbread cheekyricho thermochef tutorial
cheekyricho Macadamia Shortbread. Using only 6 ingredients this delicious shortbread is so simple to make, keeps well and tastes great. Everyone loves Crisp light buttery shortbread and the addition of the Australian Bush Nut or Macadamia Nut is a very tasty addition to this traditional favourite. Why not take it to your Festive table we do hope you give it a try.
INGREDIENTS:
400g flour
20g cornflour
70g caster sugar
100g Macadamia nuts
15 g vanilla
250g room temperature butter
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Keto Almond Biscotti Recipe - Low Carb Italian Cookies - 2g Net Carbs (Easy Bake)
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Keto Biscotti is a low-carb almond flour cookie recipe that is easy to make and tastes delicious.
Full recipe:
Keto Almond Biscotti Ingredients
9 ounces of Almond Flour
1 cup of Almonds, whole, skin on
½ cup of Erythritol
1 ½ teaspoons of Baking Powder
¼ teaspoon of Xanthan Gum
Pinch of Salt
3 large Eggs
1 tablespoon of Unsalted Butter, melted
2 teaspoons of Vanilla Essence
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My Keto Kitchen takes everyday meals and turns them into easy to make low-carb recipes for people on the ketogenic diet.
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