Hawaiian Biscottini

Ingredients:

• 1 stick of butter, softened
• 1/4 cup sugar
• 2 eggs
• 4 tbl Amaretto or Malibu Rum (don’t worry the alcohol cooks off in the process) 
• 2 cups flour
• 2/3 cup macadamia nuts
• 2/3 cup sweetened shredded coconut
• 1/2 cup white chocolate chips
• 1/4 cup dried mango

Directions:

Pre-heat your oven to 325°. Cream together the butter, flour, Amaretto and eggs. Chop the macadamia nuts roughly so that the pieces are still a bit sustantial and then chop the mangos into fine bits. Fold in the nuts, mango, coconut and chocolate chips.

Break the batter into two sections and form logs with each. Place on a non-stick cookie sheet and bake for approx. 20 minutes, or until the tops begin to lightly brown. Remove the cookie sheet and allow the logs to cool for about 5 minutes. With a bread knife, slice the logs at a 45° angle about 1 inch thick.

Place the pieces on their side and return to the oven for 5-10 minutes. Again, until they begin to lightly brown. Remove the cookie sheet, flip the biscotti to their other side and bake again until they lightly brown.  Allow them to cool entirely before bagging them up – this lets them get nice and crisp!