Pistachio and Lemon Biscotti

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

Directions:


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.

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).

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.

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.

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. Makes 36.


That's it!

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"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana