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Categories:
butter sugar baking soda baking powder salt eggs lemon peel lemon juice lemon extract flour pistachio nuts macademia nuts recipe Nut Coating Nut Coating combine
Viewed: 16 - Published at: 5 years agoIngredients
- 1/2 c. butter, softened
- 1 1/2 c. sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 eggs
- 1 tsp. finely shredded lemon peel
- 1 tbsp. lemon juice
- 1 tsp. lemon extract
- 3 c. flour
- 3/4 c. coarsely chopped lightly salted pistachio nuts
- 3/4 c. coarsely chopped macademia nuts
- 1 recipe Nut Coating
- Nut Coating
- Combine 1/4 c. finely chopped pistachio nuts and 1/4 c. finely chopped macademia nuts. In small saucepand, melt 8-10 oz. white chocolate baking squares over low heat. Stir in 1 tsp. finely shreddeed lemon peel and 1 tbsp. shortening. Add additional shortening, 1 tsp. at a time, until of drizzeling consistency. Dip 1 end of biscotti into white chocolate, sprinkle with nuts. Dry completely.
Method
- Preheat oven to 350.
- Line cookie sheet with parchment paper.
- Beat butter with mixer on med 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 min. 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 oven for 5 min. Turn slices over, bake 5 min. more or until dry and crisp. Cool on rack.
- Dip in Nut coating when cooled completely.
