From the kitchen of AnnMarie Barkwell
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 macadamia 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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