Lemon Pistachio Biscotti
The pairing of lemon & pistachio makes for a great, crisp cookie. The recipe comes from the 1999 cookbook, cookies for christmas. Preparation time does not include the initial cooling time.
Steps
For the cookie ~ preheat oven to 375 degrees f & lightly grease several cookie sheets or 1 large one.
In large mixing bowl , beat butter with electric mixer on medium-high speed for 30 seconds.
Add sugar , baking powder & salt , beating to cimbine & scraping sides of bowl occasionally.
Beat in eggs & vanilla until combined.
Beat in lemon zest & as much of the flour as you can with the mixer.
Using a wooden spoon or your hands , stir or knead in remaining flour & pistachio nuts.
On 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 them at least 3 inches apart on prepared cookie sheet.
Bake 20-25 minutes or until golden brown & tops are cracked.
Cool on cookie sheet for 30 minutes ,.
When cooled , preheat oven to 325 degrees f , then transfer loaves to a cutting board to cut each loaf into 1 / 2-inch-thick slices.
Place slices , cut sides down on previously used co.
Ingredients
unsalted butter, granulated sugar, baking powder, salt, eggs, vanilla extract, lemon zest, all-purpose flour, unsalted pistachio nuts, powdered sugar, lemon juice