Thursday, July 19, 2007

Pistachio Lemon Biscotti


1/3 cup butter, softened
2/3 cup sugar
2 tsp baking powder
1/2 tsp salt
2 eggs
1 tsp vanilla
4 tsp finely shredded lemon peel
2 cups flour
1 1/2 cups unsalted pistachio nuts (6 oz)

1. Line an large cookie sheet with parchment paper or lightly grease and set aside.
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt; beat until combined, scrape the sides of the bowl. Beat in eggs and vanilla until combined. Then beat in lemon peel and most of the flour. It will become hard for the mixer to handle so use a wooden spoon to mix the rest of the flour. Then hand stir in the nuts.

2. On a lightly floured surface, divide dough into 3 even pieces. Shape each into an eight inch long loaf. Flatter loaves to 2 1/2 inches wide. Place 3 inches apart from each other on the cookie sheet. Use an extra cookie sheet if you have to.

3. Bake at 375° F for 20-25 minutes or until golden brown and the tops become cracked. Cool on cookie sheet for 30 min.

4. Transfer leaves to a cutting board and cut each diagonally into 1/2 inch slices. Place slices cut side down back onto the same cookie sheets, and bake at 325­° F for 8 additional minutes. Turn slices over and bake another 8 minutes or until they are crisp and a bit dry. Cool on a wire rack.

Icing for this Biscotti:

1 cup sifted powdered sugar
1 tsp lemon peel
milk or lemon juice

Stir together powdered sugar and the lemon peel. Stir in enough milk or lemon juice (1 or 2 Tbs) to get to your desired consistency.

Dip or drizzle over cookies.

If you want to make these ahead of time don't ice before you freeze. When you are ready to use them thaw for 15-20 min and then ice and serve.

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