Lemon – Pistachio Biscotti Ingredients: 1. 1/3 cup butter, softened 2. 2/3 cup granulated sugar 3. 2 teaspoons baking powder 4. ½ teaspoon salt 5. 2 eggs 6. 1 teaspoon vanilla 7. 4 teaspoons finely shredded lemon peel (lemon Zest) 8. 2 cups all-purpose flower 9. 1 ½ cups unsalted pistachio nuts (6 ounces) 10. 1 cup sifted powdered sugar 11. 1 teaspoon finely shredded lemon peel 12. 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 and 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 flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and nuts. You can used pre shelled pistachio nuts, They are usually salted so soak them in a pan of water for a few minutes and then put them on a cloth to dry a bit before mixing them into the dough. 2. On a lightly floured surface, divide the dough into 2 to 3 equal portions. Shape each portion into an 8 inch long loaf. Flatten loaves to about 2 ½ “wide. Place at least 3 inches apart on prepared cookie sheets. 3. Bake in a 375* F. oven for 20-25 minutes or until golden brown and tops are cracked. (The loaves will spread slightly.) Cool on cookie sheet for 30 minutes. 4. Transfer loaves to a cutting board. Cut each loaf diagonally into ½ inch slices. Place slices cut side 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 to 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. 6. Makes 36 7. 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.
Posted on: Sat, 05 Jul 2014 12:11:12 +0000
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