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Macadamia Biscotti




Source of Recipe


internet






List of Ingredients



• 6 T unsalted butter, cut up, at room temperature
  
• 3/4 cup granulated sugar
  
• 2 eggs
  
• 1 tsp vanilla extract
  
• 2 tsp grated lemon zest
  
• 2 1/4 cups all-purpose flour
  
• 1 1/2 tsp baking powder
  
• 1/2 tsp salt
  
• 1 cup macadamia nuts, coarsely chopped
  






Instructions



1. Preheat oven to 350 degrees. Grease and flour a baking sheet.
   
2. In a large bowl, with an electric mixer on high, beat the butter and sugar until pale and creamy. Beat in the eggs, vanilla, and lemon zest. Add the flour, baking powder, and salt. Blend to combine. Stir in the nuts.
   
3. Halve the dough and, with lightly oiled hands, roll each half into a log about 2" thick and 12" long. Place the logs on the baking sheet and bake in the center of the oven for 25 minutes, or until golden.
   
4. Remove the baking sheet from the oven and place on a rack to cool.
   
5. Transfer the logs to a breadboard. Using a serrated knife, slice them about 3/4" thick at a 45 degree angle. To avoid crumbling, use firm, decisive strokes. Place the slices flat on a baking sheet and return to a 350 degrees oven for about 10 minutes, turning once, to dry them.
   
6. Cool on a rack. The cookies will keep in an airtight container for two to three weeks.
   






Final Comments


Makes about 24 to 30 biscotti.