Lemon-Nut Biscotti

• Vegetarian

• Produce

  • 4 tsp Lemon peel

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 2/3 cup Granulated sugar
  • 1 cup Powdered sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1 1/2 cups Pistachio nuts, unsalted

• Dairy

  • 1/3 cup Butter
  • 1 Lemon juice or milk

Found on bhg.com

Description

Directions

• Line 2 cookie sheets with parchment paper or lightly grease the cookie sheets; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and 1/2 teaspoon salt; beat until combined, scraping side of bowl occasionally. Beat in eggs, lemon peel, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the pistachio nuts.
• On a lightly floured surface, divide dough into 3 portions. Shape each potion into an 8-inch-long loaf. Place loaves at least 3 inches apart on prepared cookie sheets. Flatten loaves to about 2-1/2 inches wide. Bake in a 375 degree F oven for 20 to 25 minutes or until golden and tops are cracked. (Loaves will spread slightly.) Let stand on cookie sheets on wire racks for 30 minutes. Reduce oven temperature to 325 degree F.
• Transfer loaves to a cutting board. Cut each loaf diagonally into 1/2-inch-thick slices. Place slices, cut sides down, on the same parchment-lined or greased 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 wire racks; cool. For icing, stir together powdered sugar and enough lemon juice or milk (1 to 2 tablespoons) to make icing of drizzling consistency. Drizzle over biscotti. Let stand until frosting is set. Makes about 36 cookies.

Nutrition