Best Lemon Or Lime And Macadamia Biscotti Recipes

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.

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.

MRS. FIELD'S LEMON MACADAMIA COOKIES

Steps:

• Preheat oven to 300* f.
• In a medium bowl combine flour, soda and salt. Mix well and set aside. In a large bowl blend sugars well with an electric mixer set at med speed.
• Add the butter and cream cheese, and mix to form a smooth paste. Add the egg and lemon extract, and beat at medium speed until light and soft. Scrape down sides of bowl occasionally.
• Add the flour mixture and nuts.
• Blend at low speed just until combined.
• Do not overmix.
• Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 23-25 min.
• Immediately transfer to a cool flat surface.