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)

Directions

1. 1

   Preheat oven to 350 degree F.

2. 2

   Line cookie sheet with parchment paper.

3. 3

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

4. 4

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

5. 5

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

6. 6

   Add flour; beat until combined. Stir in nuts.

7. 7

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

8. 8

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

9. 9

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

10. 10

    Place, cut sides down, on ungreased cookie sheet.

11. 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. 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.