MACADAMIA SHORTBREAD BISCOTTI--another favorite

This cookie is high on my list of favorites.  Adapted from Maida Heatter's Brand-New Book of Great Cookies, the December 1995 issue of HOME Magazine described these cookies as, "Irresistible, simple, elegant, they look like the usual biscotti, but they are something else.  These must be handled carefully; they are very fragile".  They definitely are a special biscotti, and I usually save them for the holiday season or an occasion when something a little more than ordinary is desired.  Make these biscotti, and I am sure they'll be at the top of your favorites list also.

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                            MACADAMIA SHORTBREAD BISCOTTI
             adapted from Maida Heatter's Brand-New Book of Great Cookies

• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1 large egg
• 1 1/4 cups sifted unbleached flour
• 7 1/2-ounces (about 1 1/2 cups) roasted and lightly salted whole macadamia nuts

1.  Adjust a rack about 1/3 down from top of oven.  Preheat oven to 350˚.  Line a flat cookie sheet with aluminum foil, shiny side up.
2.  In small bowl of electric mixer, beat butter until soft.  Beat in both extracts, salt, and sugar; beat in egg.  On low speed, gradually add flour, beating only until incorporated; stir in nuts.
3.  Working with half the dough at a time, place by heaping tablespoonfuls in a strip about 9-inches long down center of a piece of plastic wrap about 15-inches long.  Lift two long sides of wrap and bring together on top of strip.  Pressing gently with hands, shape strip into a smooth loaf about 9-inches long, 2-inches wide and 1-inch deep.  Turn upside down and smooth other side.  Repeat with other half of dough.  Place both loaves in freezer for 10 to 12 minutes (no longer), just until they are non-sticky enough to be unwrapped.
4.  Unwrap loaves and place crosswise (not lengthwise) on cookie sheet with plenty of space between them and on both ends.
5.  Bake 25 minutes, reversing sheet front to back once during baking.  When done, tops will be pale with golden spots and edges will be slightly darker.  Remove from oven and reduce temperature to 300˚.  Carefully slide foil off sheet onto a cutting board.  Set aside for 5 minutes before slicing. 
6.  With long, sharp knife, cut loaves crosswise into slices 3/4 to 1-inch wide.  Carefully stand each slice upright on cookie sheet.
7.  Bake 25 minutes, reversing sheet front to back once during baking.  When done, slices should be golden on tops, lightly colored on sides.  Place slices on a cooling rack to cool.  Store in airtight container.