Nutty Biscotti

Recipe by Riverlivin
READY IN: 3hrs 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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