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Nutty Biscotti



From the kitchen of AnnMarie Barkwell



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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 beginning 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.



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