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Biscotti: Lemon-Tipped Pistachio Biscotti

Source of Recipe

From "Starbucks -- A Passion for Coffee" - posted to rc by Catgurrl


List of Ingredients

-- Biscotti --

6 Tbsp unsalted butter, at room temperature

1/2 cup granulated sugar

1 Tbsp grated lemon peel

2 large eggs

1 tsp vanilla extract

2 cups flour

2 tsp baking powder

1/4 tsp salt

1 cup shelled pistachios, toasted and coarsely chopped

.

-- Icing --

1-1/2 cups sifted powdered sugar

1 tsp grated lemon peel

3 Tbsp lemon juice




Recipe



To prepare the biscotti: Preheat oven to 375º F. In a large bowl, beat the butter, sugar and lemon peel until blended. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder and salt. Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft.


On a lightly floured work surface, divide the dough in half. Lightly flour each piece and shape into a log about 1-1/2 inches in diameter and 9 inches long. Place the logs about 3 inches apart on an ungreased baking sheet. Press each log down to make it about 3/4-inch thick and 3 inches wide.


Bake until puffed and lightly browned on top, about 20 minutes. Cool 10 minutes on the pan, then slide the logs onto a work surface. Using a long sharp knife, cut each log crosswise into 3/4-inch thick slices with one downward cut. Do not use a sawing motion, which will break the cookies.


Place the cookies, cut-side down, on the baking sheet. Bake 10 minutes. Remove from the oven and, using tongs, turn each cookie over. Bake 5 minutes. Transfer to wire racks to cool completely.


To prepare the icing: Whisk together the powdered sugar, lemon peel and juice until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip evenly. Place on a wire rack until the icing sets. Dip again.