Nutty Biscotti

Total Time: 3 hrs 30 mins Preparation Time: 2 hrs 45 mins Cook Time: 45 mins

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 chocolate baking squares (for nut coating)
• 1 teaspoon finely shredded lemon peel (for nut coating)
• 1 tablespoon shortening, additional if needed (for nut coating)

Recipe

• 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 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 chocolate; sprinkle with nuts. dry completely.