Lemon Pistachio Biscotti

Total Time: 1 hr 18 mins Preparation Time: 35 mins Cook Time: 43 mins

Ingredients

• 1/3 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract
• 4 teaspoons lemon zest, finely minced
• 2 cups all-purpose flour
• 1 1/2 cups unsalted pistachio nuts
• 1 cup powdered sugar, sifted
• 1 teaspoon lemon zest, finely minced
• 1 -2 tablespoon lemon juice or 1 -2 tablespoon milk

Recipe

• 1 for the cookie ~ preheat oven to 375 degrees f & lightly grease several cookie sheets or 1 large one.
• 2 in large mixing bowl, beat butter with electric mixer on medium-high speed for 30 seconds.
• 3 add sugar, baking powder & salt, beating to cimbine & scraping sides of bowl occasionally.
• 4 beat in eggs & vanilla until combined.
• 5 beat in lemon zest & as much of the flour as you can with the mixer.
• 6 using a wooden spoon or your hands, stir or knead in remaining flour & pistachio nuts.
• 7 on lightly floured surface, divide dough into 3 equal portions.
• 8 shape each portion into an 8-inch-long loaf.
• 9 flatten loaves to about 2 1/2 inches wide, & place them at least 3 inches apart on prepared cookie sheet(s).
• 10 bake 20-25 minutes or until golden brown & tops are cracked. (loaves will spread slightly.).
• 11 cool on cookie sheet for 30 minutes,
• 12 when cooled, preheat oven to 325 degrees f, then transfer loaves to a cutting board to cut each loaf into 1/2-inch-thick slices.
• 13 place slices, cut sides down on previously used cookie sheet(s), & bake 8 minutes.
• 14 turn slices over & bake 8-10 minutes more or until dry & crisp.
• 15 transfer to wire rack & cool.
• 16 for the icing ~ in a small mixing bowl, stir together sifted powdered sugar & 1 teaspoon lemon zest.
• 17 stir in enough lemon juice (or milk) to make icing of drizzling consistency.
• 18 either dip 1/4 of one end of each cookie into icing or drizzle each with icing.