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1
Preheat oven to 350 degree F.
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2
Line cookie sheet with parchment paper.
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3
Beat butter with mixer on medium to high speed 30 seconds.
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4
Add sugar, soda, baking powder, and salt; beat until combined.
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5
Add eggs, lemon peel and juice, and extract. Beat until combined.
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6
Add flour; beat until combined. Stir in nuts.
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7
Divide dough in half. Shape each into a 12-inch roll. Place at least 3 inches apart on baking sheet.
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8
Bake 35 to 40 minutes or until beginning to brown (logs will spread).
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9
Cool completely on a rack. Use a serrated knife to cut each roll into 3/4-inch slices.
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10
Place, cut sides down, on ungreased cookie sheet.
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11
Bake in 350 degree F oven for 5 minutes. Turn slices over; bake 5 minutes more or until dry and crisp. Cool on rack.
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12
NUT COATING: Combine the pistachios and the macadamias. In small saucepan melt 8 to 10 ounces white chocolate baking squares over low heat. Stir in 1 teaspoon finely shredded lemon peel and 1 tablespoon shortening. Add additional shortening, 1 teaspoon at a time, until of dipping consistency. Dip 1 end of biscotti into white chocolate; sprinkle with nuts. Dry completely.
