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| Nutty Biscotti |
From the kitchen of Ann Marie Barkwell. Biscotti are hard Italian cookies
meant for dunking. They go well with a hot cup of coffee. Mom doesn't use
the nut coating.
meant for dunking. They go well with a hot cup of coffee. Mom doesn't use
the nut coating.
Line cookie sheet with parchment paper.
Beat:
1/2 butter, softened
Add:
1 1/2 c sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Add:
2 eggs
1 tsp finely shredded lemon peel
1 Tbsp lemon juice
1 tsp lemon extract
Add:
3 c flour
Stir in:
3/4 c coarsely chopped lightly salted pistachio nuts
3/4 c coarsely chopped macadmia nuts
Divide dough in half.
Shape each into a 12" roll.
Place 3" apart on lined cookie sheet.
Bake @ 350, 35-40 minutes or
until begining to brown (logs will spread).
Cool completely on rack.
Use a serrated knife to slice into 3/4" slices.
Place, cut side down, on ungreased cookie sheet.
Bake @ 350, 5 minutes.
Turn slices over, bake @ 350 5 more minutes or
until dry and crisp.
Cool on rack.
Nut Coating:
Combine:
1/4 c finely chopped pistachios
1/4 c finely chopped macadamia nuts
Set aside.
Melt:
8-10 ounces white chocolate.
Stir in:
1 tsp finely shredded lemon peel
1 Tbsp shortening
Add additional shortening, 1 tsp at a time, until of drizzling
consistency.
Dip one end of biscotti into chocolate, sprinkle with nuts.
Dry completely.
Makes 36 biscotti.
Beat:
1/2 butter, softened
Add:
1 1/2 c sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Add:
2 eggs
1 tsp finely shredded lemon peel
1 Tbsp lemon juice
1 tsp lemon extract
Add:
3 c flour
Stir in:
3/4 c coarsely chopped lightly salted pistachio nuts
3/4 c coarsely chopped macadmia nuts
Divide dough in half.
Shape each into a 12" roll.
Place 3" apart on lined cookie sheet.
Bake @ 350, 35-40 minutes or
until begining to brown (logs will spread).
Cool completely on rack.
Use a serrated knife to slice into 3/4" slices.
Place, cut side down, on ungreased cookie sheet.
Bake @ 350, 5 minutes.
Turn slices over, bake @ 350 5 more minutes or
until dry and crisp.
Cool on rack.
Nut Coating:
Combine:
1/4 c finely chopped pistachios
1/4 c finely chopped macadamia nuts
Set aside.
Melt:
8-10 ounces white chocolate.
Stir in:
1 tsp finely shredded lemon peel
1 Tbsp shortening
Add additional shortening, 1 tsp at a time, until of drizzling
consistency.
Dip one end of biscotti into chocolate, sprinkle with nuts.
Dry completely.
Makes 36 biscotti.
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