1 Place all parfait ingredients in food processor and blend until smooth. Put in container and freeze for 3 hours. Take out of freezer and put back in food processor until smooth. Return to freezer and freeze until firm. 3 Put butter and sugar into large bowl and beat until light and fluffy, beat in eggs, lemon juice and zest. Sieve flour, baking powder, salt and pepper into creamed mixture and blend together well. Gradually fold in nuts 4 Roll into 1 log - 1/2" high, 1 1/2" wide and 14" long. Cut in half and place on a baking sheet at least 2" apart. 5 Bake in pre-heated oven for 35 mins or until firm and brown at edges. Transfer to a wire rack and cool for 5 mins. Using serrated knife, slice diagonally into oval shaped biscotti. Lay on baking sheet and bake for 30 mins, turning once. 6 Take parfait out of freezer 5 mins before serving. Serve spoonfuls of iced parfait with biscotti. Recipe by: Heres One I Cooked Earlier
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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 106 (23%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 79.8mg||25 %|
|Sodium 181.5mg||6 %|
|Potassium 97.4mg||3 %|
|Total Carbohydrate 85.1g||25 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 83.8g|
|Protein 5.7g||8 %|
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Calories per serving: 460
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