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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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My roommate made me lemon macadamia nut cupcakes for my birthday last year and I fell in love with them! I also love biscotti, so I found a recipe that combined the best of both worlds. Ingredients:
2 cups unbleached flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/2 teaspoon cinnamon |
1/2 cup butter, unsalted |
3/4 cup sugar |
2 tablespoons lemon zest |
4 tablespoons lemon juice |
1 teaspoon vanilla |
2 eggs |
1 1/2 cups macadamia nuts, roughly chopped |
Directions:
1. Preheat oven to 325 degrees.
2. In a large bowl, sift flour, baking powder, salt, and cinnamon.
3. In another bowl, cream butter and sugar. Add vanilla.
4. Add eggs one at a time and mix until combined.
5. Add lemon juice and mix until combined.
6. Add dry ingredients to wet ingredients. Fold in macadamia nuts.
7. Turn the dough onto a floured surface and divide into two. Shape each ball of dough into a log.
8. Place the logs on a cookie sheet lined with parchment paper.
9. Bake for 25 minutes, or until lightly brown.
10. Let cool 5 minutes.
11. With a serrated knife, slice diagonally into 1/2 -thick pieces.
12. Return the biscotti to your parchment paper lined cookie sheet and bake 8 minutes.
13. Turn biscotti and bake an additional 8 minutes.
14. Remove from oven and cool before storing in an airtight container.
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