From the kitchen of Ann Marie Barkwell.  Biscotti are hard
Italian cookies meant for dunking.  They go well with a hot cup
of coffee.  
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 for 5 more minutes or
until dry and crisp.
Cool on rack.

Makes 36 biscotti.
"We always strive after what is forbidden,
and desire the things refused us."
HOME APPETIZERS BREADS COOKIES DESSERTS MAIN DISHES SIDES FAMILY TREES HOLIDAYS & CRAFTS MISC