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High Altitude Maple Macadamia Biscotti by Benoit Lapalme is a document available to read on EtoBox.
What is High Altitude Maple Macadamia Biscotti about?
This recipe is for high altitude maple macadamia nut biscotti. It makes about 28 biscotti and involves mixing dry ingredients like flour, sugar and nuts with wet ingredients like eggs, butter and extracts to form a dough. The dough is chilled for several hours before being formed into logs and baked twice at different temperatures to dry out. An optional icing is made from powdered sugar, extracts and milk to drizzle over the cooled biscotti and is topped with nuts and salt.
- Author
- Benoit Lapalme
- Language
- EN