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) ⓘ
Instructions
- Preheat oven to 350 degree F.
- 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 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 minutes 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 degree F oven for 5 minutes. Turn slices over; bake 5 minutes more or until dry and crisp. Cool on rack.
- 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.
Nutrition & Diet Analysis (per serving)
987
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).