Lemon Macadamia Biscotti Recipes

LEMON-ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread almonds in a single layer on a rimmed baking sheet. Bake until fragrant and lightly toasted, about 5 minutes. Let cool in sheet on a wire rack, then, using your hands, coarsely crush nuts. In a large bowl, stir together sugar, butter, lemon zest and juice, and extracts. Stir in almonds, egg, and egg white. In a small bowl, whisk together flour, baking powder, and salt; stir flour mixture into egg mixture just until combined. Cover dough with plastic wrap and refrigerate 30 minutes.
• Using moistened hands, halve dough and place on two rimmed baking sheets. Form into two 1 1/2-by-16-inch logs (remoisten hands as needed). Bake until pale golden, about 25 minutes, rotating sheets halfway through. With a large metal spatula, carefully loosen logs from sheets, then let cool on sheets on wire racks, 15 minutes.
• With a serrated knife, cut logs into 1/3-inch slices on the diagonal and arrange, cut side down, on clean baking sheets. Bake until biscotti are pale golden, 15 to 20 minutes, rotating sheets halfway through. Transfer biscotti to a wire rack and let cool completely. (Store biscotti in an airtight container, up to 1 month.)

MARIETTA'S WHITE CHOCOLATE MACADAMIA BISCOTTI

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.
• In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, vanilla and amaretto. In a separate bowl mix flour, baking powder and salt. Stir flour mixture into butter mixture. Fold in nuts and white chocolate chips.
• Divide dough into 4 equal parts. Place each 1/4 of dough on cookie sheet and form into logs about 14 inches long and 1 1/2 inches wide.
• Bake 25 minutes in the preheated oven, until very lightly brown. Cool and cut diagonally into 1/2 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown.

LEMON MACADAMIA BISCOTTI

Steps:

• Preheat oven to 325 degrees.
• In a large bowl, sift flour, baking powder, salt, and cinnamon.
• In another bowl, cream butter and sugar. Add vanilla.
• Add eggs one at a time and mix until combined.
• Add lemon juice and mix until combined.
• Add dry ingredients to wet ingredients. Fold in macadamia nuts.
• Turn the dough onto a floured surface and divide into two. Shape each ball of dough into a log.
• Place the logs on a cookie sheet lined with parchment paper.
• Bake for 25 minutes, or until lightly brown.
• Let cool 5 minutes.
• With a serrated knife, slice diagonally into 1/2"-thick pieces.
• Return the biscotti to your parchment paper lined cookie sheet and bake 8 minutes.
• Turn biscotti and bake an additional 8 minutes.
• Remove from oven and cool before storing in an airtight container.

LEMON OR LIME AND MACADAMIA BISCOTTI

Steps:

• Preheat oven to 200'C.
• Sift the flours, baking powder and sugar into a bowl and stir to mix well.
• In a separate bowl combine the eggs, nuts, juice and rind of either the lemons or limes.
• Add the egg mix to the dry ingredients and mix to form a stiff dough.
• Turn out the dough onto a floured board and divide into two and shape into 2 logs.
• Place the 2 logs onto a baking tray which has been lined with a piece of baking paper, or has been greased and floured.
• Bake at 200'C for 15minutes.
• Remove logs from oven and allow to cool completely.
• Cut into thin slices (I use a bread knife for this) and place in a single layer onto a baking paper lined baking tray.
• Return to oven which has been turned down to 150'C and bake for 10mins or until firm and golden.
• When cold store in an airtight container.

MACADAMIA LEMON BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, confectioners' sugar and melted butter until crumbly; stir in nuts. Press onto bottom and 1/2 in. up sides of a greased 8-in. square baking dish. Bake 15-20 minutes or until light brown., Meanwhile, in a small bowl, whisk sugar, flour, baking powder and salt. Beat in eggs, lemon juice and zest until blended., Pour over hot crust. Sprinkle with nuts. Bake 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with confectioners' sugar. Refrigerate leftovers.

LEMON ANISE BISCOTTI

Steps:

• In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed. , Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness. , Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container.