Bittersweet chunks are a switch
THE ELECTRIC KITCHEN
Last week, we shared two favorite holiday gift recipes, and we're back with a couple more.
These Chocolate Macadamia Biscotti were prize winners of the Mauna Loa Macadamia Nut Recipe contest in 1996. One of our employees demonstrated this yummy recipe on "The Electric Kitchen" with her tried-and-true modifications -- she used bittersweet chocolate chunks instead of semisweet chocolate chips and reduced the temperature of the second baking to keep from burning the chocolate.
Chocolate Macadamia Biscotti
1/2 cup unsalted butter, softened
1-1/4 cups sugar
1-1/2 teaspoons vanilla
2 cups flour
1/3 cup unsweetened cocoa powder
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup macadamia nut bits
2/3 cup semisweet chocolate chips or chopped bittersweet or semisweet chocolate
Preheat electric oven to 350 degrees.
In large bowl of electric mixer, cream butter and sugar. Add eggs and vanilla; beat well.
Sift flour with cocoa, baking powder and salt; gradually add to creamed mixture. Add nuts and chocolate chips.
On a lightly floured board, knead dough until smooth. Divide in half and form into 2 logs about 10 by 3 inches. Place logs on an ungreased baking sheet, 3 inches apart. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean; cool.
Reduce oven temperature to 325 degrees. Cut logs into 18 1/2 inch diagonal slices, place slices on baking sheets and bake about 10 minutes on each side. Cool. Makes 36 pieces.
Approximate nutritional analysis, per piece: 120 calories, 6 g total fat, 2.5 g saturated fat, 20 mg cholesterol, 55 mg sodium, 15 g carbohydrate, 1 g fiber, 9 g sugar, 1.5 g protein
THIS RECIPE for Lilikoi Butter was sent to us by a customer. We tested it and loved it, and now some of us make several batches at a time to give away as gifts whenever we're lucky enough to find fresh lilikoi.
1 cup sugar
1/4 cup lemon juice
1/4 cup fresh lilikoi juice (not from concentrate)
4 eggs, beaten
5 tablespoons butter
In a small saucepan over medium heat, combine sugar, lemon juice and lilikoi juice; stir until sugar is dissolved.
Whisk a little of the lilikoi mixture into eggs to temper them, then return the whole mixture to the saucepan, stirring constantly over medium-low heat until mixture is thick enough to coat a spoon.
Remove from heat, add butter and stir until melted. Pour into sterilized jars and seal. Makes about 1-1/2 cups.
Approximate nutritional analysis, per 2 tablespoons: 140 calories, 7 g total fat, 3.5 g saturated fat, 80 mg cholesterol, 70 mg sodium, 18 g carbohydrate, no fiber, 17 g sugar, 2 g protein
"The Electric Kitchen" is a community service of the Hawaiian Electric Co. and is drawn from HECO's database of local-style recipes. The database is available online at www.heco.com