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Biscotti Aloha


Macadamias and coconut bring the Hawaiian touch to these winning biscotti.


  • 1/2 cup butter
  • 3/4 cup sugar
  • 2 large eggs
  • 2 tablespoons coconut amaretto or milk
  • 1/4 teaspoon almond extract
  • 2 cups plus 2 tablespoons unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2/3 cup macadamia nuts
  • 1/2 cup shredded coconut


  1. In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, Coconut Amaretto or milk, and almond extract.
  2. In a bowl combine the flour, baking powder, nutmeg and salt. Add to the creamed mixture, mixing until blended. Fold in nuts and coconut. Divide dough in half. On a greased and floured baking sheet pat out into two logs about 1/2 inch high, 1-1/2 inches wide and 14 inches long, spacing them 2 inches apart.
  3. Bake in the middle of a preheated 325 degree F oven for 25 minutes or until lightly browned.
  4. Transfer from the baking sheet to a rack. Let cool for 5 minutes.
  5. Place on a cutting board. With a serrated knife slice diagonally on a 45 about 1/2-inch thick. Lay the slices flat on the baking sheet and return to the oven for 10 minutes longer, longer, turning them over once, to dry slightly.
  6. Let cool on a rack.
  7. Store in a tightly covered container.

Yield: 48 servings

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