Lemon-Pistachio Biscotti

Lemon-Pistachio Biscotti
Lemon-Pistachio Biscotti

PREP TIME

35

minutes

TOTAL TIME

191

minutes

SERVINGS

36

cookies

PREP TIME

35

minutes

TOTAL TIME

191

minutes

SERVINGS

36

servings

Ingredients

  • 1/3

    cup of butter, softened

  • 2/3

    cup of granulated sugar

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon salt

  • 2

    eggs

  • 1

    teaspoon vanilla

  • 4

    teaspoons of 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 of 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 of lemon peel and as much of the floor 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˚F oven for 20 to 25 minutes or until golden brown and tops are cracked. (Loaves will spread slightly.) Cool on cookie sheet fro 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˚F oven fro 8 minutes. Turn slices over and bake 8 to 10 minutes more or until dry and crisp. Transfer to a wire rack; cool.

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