Nutty Biscotti

Name: Nutty Biscotti
Ingredients: 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)

17 ingredients

12 steps

Ingredients

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

1

Preheat oven to 350 degree F.
2

Line cookie sheet with parchment paper.
3

Beat butter with mixer on medium to high speed 30 seconds.
4

Add sugar, soda, baking powder, and salt; beat until combined.
5

Add eggs, lemon peel and juice, and extract. Beat until combined.
6

Add flour; beat until combined. Stir in nuts.
7

Divide dough in half. Shape each into a 12-inch roll. Place at least 3 inches apart on baking sheet.
8

Bake 35 to 40 minutes or until beginning to brown (logs will spread).
9

Cool completely on a rack. Use a serrated knife to cut each roll into 3/4-inch slices.
10

Place, cut sides down, on ungreased cookie sheet.
11

Bake in 350 degree F oven for 5 minutes. Turn slices over; bake 5 minutes more or until dry and crisp. Cool on rack.
12

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.