Pistachio/Macadamia Nut Biscotti

By LisaMK

This recipe was shared in a magazine by Erin Renouf Mylroie. Very tasty.

Ingredients

• Nut Coating:
• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 tsp finely shredded lemon peel
• 1 tbs lemon juice
• 1 tsp lemon extract
• 3 cups all-purpose flour
• 3/4 cup coarsely chopped lightly salted pistachios, plus more for spinkling
• 3/4 cup coarsely chopped macadamia nut, plus more for sprinkling
• 1 Recipe Nut Coating
• 1/4 cup finely chopped pistachio nuts
• 1/4 cup finely chopped macadamia nuts
• 8 to 10 ozs white chocolate baking squares or kisses
• 1 tsp finely shredded lemon peel
• 1 tbs shortening, plus 1 tsp at a time for drizzling consistency.

Details

Servings 36

Preparation

Step 1

Preheat oven to 350 degrees.
Line cookie sheet with parchment paper.
Beat butter with mixer on medium to high speed 30 seconds.
Add sugar, soda, baking powder, and salt. Beat until combined.
Add eggs, lemon peel, 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 mins 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 side down, on ungreased cookie sheet.
Bake for 5 minutes. Turn slices over; bake 5 minutes more or until dry and crisp.
Cool on rack.

Nut Coating Recipe:
Combine pistachio and macadamia nuts.
In a small saucepan, melt white chocolate. Stir in lemon peel and 1 tbs shortening.
Add additional shortening, 1 tsp at a time, until of drizzling consistency.
Dip in 1 end of biscotti into white chocolate. Sprinkle with nuts.
Dry completely.