Name: Lemon Macadamia Biscotti
Yield: Makes about 4 dozen biscotti
Ingredients: 1 cup (250 mL) dry-roasted, salted macadamia nuts; 1½ tsp (7.5 mL) baking powder; 1¾ cups (435 mL) all-purpose flour; ½ cup (125 mL) cornmeal; 1 Tbsp (15 mL) finely grated lemon zest; 2 eggs, at room temperature; ½ cup (125 mL) unsalted butter, at room temperature; 1 cup (250 mL) sugar

Preparation info

Makes about
4 dozen

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

These biscotti are a more traditional style than the Two-Bite Chocolate Almond Biscotti. They have a nice crunch, but they are still quite tender.

Ingredients

½ cup (125 mL) unsalted butter, at room temperature
1 cup (250

Method

Preheat the oven to 350°F (175°C) and line 3 baking trays with parchment paper.
Beat the butter, sugar, and lemon zest together, then add the eggs one at a time, beating well after each addition.
In a separate bowl, stir the flour, cornmeal,

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Lemon Macadamia Biscotti

Ingredients

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