PATRICIA DeLong of Kailua writes, "About two years ago your food section featured biscotti. How can I obtain those recipes?" Twice-baked copy wanted
of twice-baked cookiesA chocolate-orange biscotti recipe ran Dec. 12, 1994, page D-10. Back copies of recipes are available at the Hawaii State Library. Supply the recipe name, publication date and, if known, page number at a large regional branch with microfilm facilities. Self-service reproductions from microfilm are 10 cents per page. Or call 586-3494 for fax copies at $1.25 per page; have your library card number ready, so charges can be applied to your account.
A prize-winning biscotti recipe follows from last month's Mauna Loa Macadamia Nut Recipe Contest in Hilo. Heather Crockett's bread, Stuffed Macnut Braid, took the $600 grand-prize winnings.
Chocolate Macadamia Biscotti
(By Elaine Harai, Captain Cook, Hawaii; winner cookie category, 1996 Mauna Loa Mac Nut Recipe Contest)2 cups flourPreheat oven to 350 degrees.
1/3 cup unsweetened cocoa powder
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 pound (1 stick) unsalted butter, softened
1-1/4 cups sugar
2 eggs
1-1/2 teaspoons vanilla
1 package (4 ounces) macadamia nuts, diced small
2/3 cup semisweet chocolate chipsCombine flour, cocoa, baking powder and salt in a bowl. Cream butter and sugar in another bowl; beat in eggs and vanilla. Gradually beat in flour mixture. Stir in nuts and chocolate chips.
Turn dough onto lightly floured surface; knead until smooth. Divide dough into 2 logs, each about 10 by 3 by 3 inches. Place on ungreased cookie sheet. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
Cool on cookie sheet 15 minutes or less; then slice loaves diagonally into 1/2-inch pieces. Lay pieces on edge (standing upright) and bake 15 minutes longer or until light brown. Cool completely on wire rack. Makes 3 dozen biscotti.
Approximate nutritional analysis per biscotti: 120 calories, 6.5 grams total fat, 2.5 grams saturated fat, 20 milligrams cholesterol, 60 milligrams sodium.*
