Nutty Biscotti Be the first to rate & review! Nut lovers will savor this Italian cookie. Serve it with coffee for breakfast or as dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 11, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Cool Time: 1 hrs Bake Time: 45 mins Total Time: 35 mins Servings: 36 Jump to Nutrition Facts Ingredients ½ cup butter, softened 1 ½ cup sugar 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 2 eggs 2 teaspoon finely shredded lemon peel 1 tablespoon lemon juice 1 teaspoon lemon extract 3 cup all-purpose flour 1 cup coarsely chopped lightly salted pistachio nuts 1 cup coarsely chopped macadamia nuts 1 recipe Nut Coating (see recipe below) Nut Coating ¼ cup finely chopped pistachio nuts ¼ cup finely chopped macadamia nuts 8 ounce white chocolate baking squares 1 teaspoon finely shredded lemon peel 1 tablespoon shortening Directions 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. Dip 1 end of biscotti into white chocolate; sprinkle with nuts. Dry completely. Makes 36 biscotti. Nut Coating Combine pistachio nuts and macadamia nuts. In small saucepan melt white chocolate baking squares over low heat. Stir in lemon peel and shortening. Add additional shortening, 1 teaspoon at a time, until of dipping consistency. Rate it Print Nutrition Facts (per serving) 181 Calories 10g Fat 20g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 181 % Daily Value * Total Fat 10g 13% Saturated Fat 4g 20% Cholesterol 20mg 7% Sodium 128mg 6% Total Carbohydrate 20g 7% Total Sugars 12g Protein 3g Vitamin C 0.6mg 3% Calcium 20.2mg 2% Iron 0.7mg 4% Potassium 86mg 2% Folate, total 20.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.