Preheat oven to 325 degrees F. and lightly grease and flour a large baking sheet. In a bowl with an electric mixer, beat together butter, sugar, zest and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Into a bowl, sift together flour, baking powder and salt and gradually beat into butter mixture, beating until combined well. Stir in remaining ingredients. Chill dough 30 minutes, or until it no longer feels sticky. Turn dough out on a lightly floured surface and halve. Form each piece into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet and bake in middle of oven until pale golden, about 30 minutes. Cool logs on baking sheet on a rack 5 minutes. On a cutting board cut logs crosswise on a diagonal into 1-inch-thick slices and arrange biscotti, cut sides down, on baking sheet. Bake biscotti in middle of oven 15 minutes, or until golden. Transfer biscotti to racks and cool completely. Biscotti keep in an airtight container at room temperature. Makes about 24 biscotti Gourmet February 1995 Wendy Baker: Providence, Rhode Island You could try this and add the macadamia nuts you wanted, plus any dried fruit in lieu of the currants. I have been on a biscotti kick lately, and have tried out alot of recipes. This one was good. Recipe by: Jeane Bell
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|Serving Size: 1 Serving (1339g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 471 (13%)|
|Amt Per Serving||% DV|
|Total Fat 52.4g||70 %|
|Saturated Fat 15.9g||80 %|
|Monounsaturated Fat 19.3g|
|Polyunsanturated Fat 8g|
|Cholesterol 2115mg||651 %|
|Sodium 4426.2mg||153 %|
|Potassium 1653.6mg||44 %|
|Total Carbohydrate 695.5g||205 %|
|Dietary Fiber 12.1g||48 %|
|Sugars, other 683.5g|
|Protein 90.7g||130 %|
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Calories per serving: 3559
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