Heavenly Delight Biscotti

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 2 cups real butter
• 3 cups sugar
• 9 large eggs
• 4 teaspoons pure vanilla extract
• 1 tablespoon almond paste
• 1/2 cup water (very hot)
• 8 cups unbleached all-purpose flour
• 6 teaspoons baking powder
• 1 teaspoon kosher salt
• 3 cups macadamia nuts (roughly chopped)
• 3 cups unsweetened flaked coconut
• 2 cups sweetened flaked coconut
• 16 ounces chocolate
• 3 tablespoons crisco shortening
• 1 tablespoon water

Recipe

• 1 preheat oven to 325°f line 3 cookie sheets with parchment paper.
• 2 in a small glass bowl, put water & almond paste together & stir until mixed, set aside.
• 3 in a large mixing bowl, cream together butter & sugar until fluffy.
• 4 in the meantime; in a separate bowl, mix together flour, baking powder & salt.
• 5 add water/paste mix, vanilla, & 8 eggs into the butter/sugar mixture, mix well.
• 6 stir flour mixture into the butter mixture; mix well.
• 7 fold in the unsweetened coconut & nuts.
• 8 turn out unto a lightly floured surface & divide into 6 equal parts. place each 1/6 of dough onto cookie sheets and form into logs about 14" long & 1 1/2" wide. (2 pcs per cookie sheet).
• 9 in small bowl beat last egg & tablespoon water for wash. brush top & sides of each log & sprinkle 1/3 cup of sweetened coconut on & pat very lightly.
• 10 bake 25-30 minutes until very lightly browned. cool completely. cut each log diagonally into 3/4" slices. arrange on baking sheets (no paper) & continue baking for 11 minutes, flip (very gingerly) & bake for an additional 11 minutes. remove & cool completely.
• 11 while cooling, line several baking pans with wax paper. place chocolate & oil in pan over low heat, stirring until melted. dip bottom sides of biscotti into chocolate and lay on their sides onto wax paper until set. i find putting full baking sheets into freezer for 5 minutes, really makes a nice smooth set.
• 12 taste heaven !