Ingredients
- 1/2 cup unsalted butter, softened
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs (room temperature)
- 1 tsp lemon zest
- 1 tbs lemon juice
- 1 tsp lemon extract
- 3 cups all purpose flour
- 3/4 cup pistachio nuts, coarsely chopped
- 3/4 cup macadamia nuts, coarsely chopped
- Nut coating
- 1/2 cup pistachio nuts finely chopped
- 1/2 cup macadamia nuts, finely chopped
- 10 oz white chocolate baking squares
- 1 tsp lemon zest
- 1 tablespoon vegetable shortening (solid crisco)
Preparation
Step 1
Preheat oven to 350
Line cookie sheet with parchment paper (or silpat).
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, a cup at a time on low speed. Stir in nuts - batter will be stiff.
Divide dough in half and shape each into a 12 inch slightly flattened log. Place at least 3" apart on the baking sheet. Bake 35 to 40 minutes or until beginning to brown (logs will spread). Cool completely on a rack.
Usina a serrated knife cut each roll into 3/4 inch slices. Place each piece, cut side down, on ungreased cookie sheet. Bake in 350 oven for 5 minutes. Turn slices over and bake 5 minutes more - or until dry and crisp. Cool on rack.
Nut coating
Combine both chopped nuts in small bowl. In small saucepan melt white chocolate over low heat. Stir in 1 tsp lemon zest and 1 tbs shortening. Add additional shortening if needed 1 tsp at a time until of drizzling consistency. Dip 1 end of biscotti into white chocolate, then into nuts. Dry on rack until chocolate hardens.
Store in airtight container.
you can also melt chocolate in microwave - start out on 1 minute - stir - then use 30 second increments stirring after each until melted.