Lemon-Tipped Pistachio Biscotti
Lemon and pistachio Italian style biscotti, perfect with tea or coffee.
Yield
54 servingsPrep
30 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | cup |
butter
room temperature |
|
| ⅔ | cup |
sugar
|
|
| 1 ½ | teaspoons |
lemon zest
grated |
|
| 1 | each |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
pistachio nuts
shelled, salted, roasted, chopped coarse |
|
| lemon icing | |||
| 1 | cup |
powdered sugar
sifted |
|
| ½ | teaspoon |
lemon zest
grated |
|
| 1 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 59 | ml |
butter
room temperature |
|
| 158 | ml |
sugar
|
|
| 7.5 | ml |
lemon zest
grated |
|
| 1 | each |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
pistachio nuts
shelled, salted, roasted, chopped coarse |
|
| lemon icing | |||
| 237 | ml |
powdered sugar
sifted |
|
| 2.5 | ml |
lemon zest
grated |
|
| 15 | ml |
lemon juice
|
|
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.
