tablespoon shortening, additional if needed (for nut coating)
Serving Size: 1 (1489) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 96 g50 %
Total Fat 10.7 g16 %
Saturated Fat 3.8 g19 %
Cholesterol 19.4 mg
Sodium 105.6 mg
Dietary Fiber 1.1 g4 %
Sugars 12.7 g50 %
Protein 3.1 g
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.