Nutty Biscotti - cooking recipe

Ingredients

1/2 cup butter, softened
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2 teaspoons finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon lemon extract
3 cups all-purpose flour
1 cup coarsely chopped lightly salted pistachio nut
1 cup coarsely chopped macadamia nuts
1/4 cup finely chopped pistachio nut (for nut coating)
1/4 cup finely chopped macadamia nuts (for nut coating)
8 -10 ounces white chocolate baking squares (for nut coating)
1 teaspoon finely shredded lemon peel (for nut coating)
1 tablespoon shortening, additional if needed (for nut coating)

Preparation

Preheat oven to 350 degree F.
Line cookie sheet with parchment paper.
Beat butter with mixer on medium to high speed 30 seconds.
Add sugar, soda, baking powder, and salt; beat until combined.
Add eggs, lemon peel and juice, and extract. Beat until combined.
Add flour; beat until combined. Stir in nuts.
Divide dough in half. Shape each into a 12-inch roll. Place at least 3 inches apart on baking sheet.
Bake 35 to 40 minutes or until beginning to brown (logs will spread).
Cool completely on a rack. Use a serrated knife to cut each roll into 3/4-inch slices.
Place, cut sides down, on ungreased cookie sheet.
Bake in 350 degree F oven for 5 minutes. Turn slices over; bake 5 minutes more or until dry and crisp. Cool on rack.
NUT COATING: Combine the pistachios and the macadamias. In small saucepan melt 8 to 10 ounces white chocolate baking squares over low heat. Stir in 1 teaspoon finely shredded lemon peel and 1 tablespoon shortening. Add additional shortening, 1 teaspoon at a time, until of dipping consistency. Dip 1 end of biscotti into white chocolate; sprinkle with nuts. Dry completely.