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Lemon-Pistachio Biscotti




Source of Recipe


BHG.com






Recipe Introduction


Coffeehouses have turned biscotti, the twice-baked Italian cookie, into a household word. If you love pistachios, this is the biscotti for you.







List of Ingredients



• 1/3 cup butter, softened
  
• 2/3 cup granulated sugar
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon salt
  
• 2 eggs
  
• 1 teaspoon vanilla
  
• 4 teaspoons 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 or lemon juice
  






Instructions



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 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.
   
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 degree F oven for 20 to 25 minutes or until golden brown and tops are cracked. (Loaves will spread slightly.) Cool on cookie sheet for 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 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; 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.
   






Final Comments


Makes 36.

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.