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	* Exported from MasterCook * White Chocolate and Macadamia Nut Biscotti - GF Recipe By :The Gluten-free Gourmet Cooks Fast and Healthy Serving Size : 48 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup macadamia nuts -- (175 mL) 4 ounces white chocolate -- (125 g) 1 3/4 cups GF Flour Mix -- (425 mL) [recipe follows] 1/4 cup sweet rice flour -- (50 mL) 1 tablespoon baking powder -- (15 mL) 3/4 teaspoon xanthan gum -- (3 mL) 1/4 teaspoon salt -- (1 mL) 1/2 cup butter or margarine -- (125 mL) 1/2 cup sugar -- (125 mL) 2 tablespoons Kirsch -- (25 mL) 1 teaspoon rum-nut-butter flavoring -- (5 mL) or 1 teaspoon vanilla 3 eggs or 3/4 cup liquid egg substitute -- (175 mL) 1/4 cup cream -- (50 mL) or nondairy liquid Preheat oven to 350F. Spray 2 baking sheets with vegetable oil spray. Place nuts in a shallow pan and bake for 8 to 10 minutes or until lightly browned. Remove and let cool slightly. Reduce oven temperature to 325F. Place the nuts in a food processor and chop fine. Remove to a bowl and use the processor to chop the white chocolate. In a medium bowl, blend together the flours, baking powder, xanthan gum and salt. Set aside. In a large mixing bowl, cream the margarine and sugar. Add the Kirsch and other flavoring. Beat in the eggs, one at a time. Add the cream. Mix the flour into the creamed dough, stirring until well blended. Fold in the nuts and chocolate. Divide the dough into 3 sections. With each, form a log on the sheets, about 1/-inch high, 2 1/2 inches wide and almost the length of the pan. Bake at 325F for about 25 minutes or until lightly browned, reversing the position of the sheets in the oven halfway through baking. Remove and cool for about 5 minutes. Slice diagonally across the logs in 1/2-inch slices. Lay these slices on their sides on the baking sheets and return to the oven for 10 to 12 minutes, again reversing the position of the sheets halfway through baking. Let cool and store airtight for up to 1 month or freeze for later use. Makes about 4 dozen cookies. Xanthan Gum: This is a powder milled from the dried cell coat of a microorganism called Xanthomonas campestris grown under laboratory conditions. It works as a substitute for the gluten in yeast breads and other baking with gluten-free flours. It is now available in some health food stores. Source - The Gluten-free Gourmet Cooks Fast and Healthy by Bette Hagman; 1996; ISBN 0-8050-3980-5. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 25 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 59 Calories; 5g Fat (70.4% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 66mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.

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