---------------------------FINE COOKING 11/12/94---------------------------
      8 oz (2 c) unbleached all-purpose
           Flour
      2 ts Baking powder
    1/2 ts Salt
      6 oz (1-1/3 c) macadamia nuts
      8 tb Unsalted butter; softened
    1/2 c  Sugar
      2 lg Eggs
    1/2 ts Vanilla extract
  Heat the oven to 350 degrees.  Sift together the flour, baking powder, and
  salt and set aside.
  Spread the macadamia nuts on a baking sheet and toast until light brown,
  about 10 minutes.  Let cool.  In a food processor, coarsely grind half of
  the nuts with one-quarter of the dry ingredients.
  Either in an electric mixer or by hand, cream the butter and the sugar
  until light and fluffy.  Add the eggs one at a time, beating after each
  addition. Add the vanilla extract and mix until incorporated. Stir in the
  whole nuts, the ground nuts, and the rest of the flour mixture. Mix just
  until the dough comes together.
  Form the logs as described in the Almond Biscotti recipe (see p.35) and
  bake at 350 degrees for about 30 minutes, until lightly golden but still
  soft.  Remove the baking sheet from the oven and reduce the oven
  temperature to 300 degres.  Let the logs cool on the baking sheet for at
  least 10 minutes before slicing. Cut thelogs on a slight diagonal into
  3/4-inch-thick slices. Place the biscotti flat on the baking sheet and dry
  them in the oven for about 15 minutes, until the biscotti offer resistance
  when pressed, but the cut side hasn't begun to darken. Transfer the
  biscotti to a rack to cool. Store in an airtight container. MM Format Norma
  Wrenn
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