Lemon-Tipped Pistachio Biscotti

Directions

In a medium-size bowl, mix flour and baking powder.

Set aside.

In a large bowl, beat butter, sugar and lemon zest until well blended.

Beat in egg then egg whites; beat in vanilla; gradually add flour mixture beating until well blended.

Stir in pistachios.

Divide dough in half; on a lightly floured board, shape each half into a long loaf about 1½ inches in diameter.

Place loaves about 3 inches apart on a greased baking sheet; flatten each loaf to a thickness of about ½ inch.

Bake in a 350~F oven until firm to the touch, 15 to 18 minutes; remove baking sheet from oven.

Cut hot loaves crosswise into about ½ inch thick slices; turn slicescut side down and spread slightly on TWO baking sheets.

Return to oven and continue to bake until cookies look dry and are lightly browned, about 10 more minutes; transfer cookies to wire racks and let cool completely.

Prepare Lemon Icing; Make Lemon Icing In a small bowl, stir together the sugar and lemon zest; add just enough lemon juice to give icing a good spreading consistency. Spread icing over about 1 inch of one end of each cookie; let stand until icing is firm, about 15 minutes. Store airtight.