Lemon-Pistachio Biscotti

[Guest guest]

Lemon-Pistachio Biscotti

Prep Time: 35 min.

 

 

Ingredients

 

1/3 cup butter, softened

2/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1 teaspoon vanilla

4 teaspoons finely shredded lemon peel

2 cups all-purpose flour

1 1/2 cups unsalted pistachio nuts (6 ounces)

1 cup sifted powdered sugar

1 teaspoon finely shredded lemon peel

Milk or lemon juice

 

Directions:

 

1. Line an extra-large cookie sheet or 2 cookie sheets

with parchment paper or lightly grease; set aside. In

a large mixing bowl beat butter with an electric mixer

on medium to high speed for 30 seconds. Add granulated

sugar, baking powder, and salt; beat until combined,

scraping sides of bowl occasionally. Beat in eggs and

vanilla until combined. Beat in the 4 teaspoons lemon

peel and as much of the flour as you can with the

mixer. Using a wooden spoon, stir in any remaining

flour and nuts.

2. On a lightly floured surface, divide dough into 3

equal portions. Shape each portion into an 8-inch-long

loaf. Flatten loaves to about 2-1/2 inches wide. Place

at least 3 inches apart on prepared cookie sheet(s).

3. Bake in a 375 degree F oven for 20 to 25 minutes or

until golden brown and tops are cracked. (Loaves will

spread slightly.) Cool on cookie sheet for 30 minutes.

 

4. Transfer loaves to a cutting board. Cut each loaf

diagonally into 1/2-inch slices. Place slices, cut

sides down, on the same parchment-lined cookie sheets.

Bake in a 325 degree F oven for 8 minutes. Turn slices

over and bake 8 to 10 minutes more or until dry and

crisp. Transfer to a wire rack; cool.

5. In a small mixing bowl stir together the powdered

sugar and 1 teaspoon finely shredded lemon peel. Stir

in enough milk or lemon juice (1 to 2 tablespoons) to

make icing of drizzling consistency. Dip ends of

cookies into icing or drizzle with icing. Makes 36.

Make-Ahead Tip: Bake and cool cookies as directed, but

do not dip in icing. Place in a freezer container or

bag and freeze up to 3 months. Thaw cookies about 15

minutes. Dip cookies into or drizzle with icing.

 

Nutritional facts per serving

 

calories: 99 , total fat: 5g , saturated fat: 1g ,

cholesterol: 16mg , sodium: 71mg , carbohydrate: 13g ,

fiber: 1g , protein: 2g

 

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

Mail Plus – Powerful. Affordable. Sign up now.

http://mailplus.