Ingredients
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.
Preparation
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.
