Recipe by Riverlivin'
This just sounds REALLY GOOD! Prep time includes 1 hour cool time and 1 hour stand time.
Top Review by Sue Lau
This was my first attempt making biscotti, and they turned out nice and crunchy and nutty. A bit on the sweet side, I actually preferred the undipped end; they were most enjoyed dunked in coffee. Thanks for posting,
- 1⁄2 cup butter, softened
- 1 1⁄2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 eggs
- 2 teaspoons finely shredded lemon peel
- 1 tablespoon lemon juice
- 1 teaspoon lemon extract
- 3 cups all-purpose flour
- 1 cup coarsely chopped lightly salted pistachio nut
- 1 cup coarsely chopped macadamia nuts
- 1⁄4 cup finely chopped pistachio nut (for nut coating)
- 1⁄4 cup finely chopped macadamia nuts (for nut coating)
- 8 -10 ounces white chocolate baking squares (for nut coating)
- 1 teaspoon finely shredded lemon peel (for nut coating)
- 1 tablespoon shortening, additional if needed (for nut coating)
Directions See How It's Made
- Preheat oven to 350 degree F.
- Line cookie sheet with parchment paper.
- Beat butter with mixer on medium to high speed 30 seconds.
- Add sugar, soda, baking powder, and salt; beat until combined.
- Add eggs, lemon peel and juice, and extract. Beat until combined.
- Add flour; beat until combined. Stir in nuts.
- Divide dough in half. Shape each into a 12-inch roll. Place at least 3 inches apart on baking sheet.
- Bake 35 to 40 minutes or until beginning to brown (logs will spread).
- Cool completely on a rack. Use a serrated knife to cut each roll into 3/4-inch slices.
- Place, cut sides down, on ungreased cookie sheet.
- Bake in 350 degree F oven for 5 minutes. Turn slices over; bake 5 minutes more or until dry and crisp. Cool on rack.
- NUT COATING: Combine the pistachios and the macadamias. In small saucepan melt 8 to 10 ounces white chocolate baking squares over low heat. Stir in 1 teaspoon finely shredded lemon peel and 1 tablespoon shortening. Add additional shortening, 1 teaspoon at a time, until of dipping consistency. Dip 1 end of biscotti into white chocolate; sprinkle with nuts. Dry completely.