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Lemon-Pistachio Biscotti Recipe

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This recipe for Lemon-Pistachio Biscotti, by , is from Nonna's Cucina , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marie Hanley
Added: Friday, December 21, 2007


1/3 C. Unsalted butter, softened
2/3 C. Sugar
2 tsp. Baking powder
1/2 tsp. Salt
2 Eggs
1 tsp. Vanilla
4 tsp. Finely chopped lemon peel
2 C. All Purpose Flour
1 1/2 C. Unsalted pistachio nuts
1 c. Sifted powdered sugar
1 tsp. finely chopped lemon peel
Lemon Juice to make drizzle

Preheat oven to 375. Line 2 cookie sheets with parchment paper.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt; beat until well combined, scraping sides of bowl often. Beat in eggs and vanilla until combined. Beat in the 4 teaspoons of 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 board, divide the dough into 3 equal portions. Shape each portion into and 8 inch long loaf. Flatten loaves to about 2 1/2 inches wide. Place at least 3 inches apart on cookie sheets. Bake for 20 to 25 minutes or until golden brown and tops are cracked. (Loaves will spread slightly, so I use 2 sheets.) Cool on cookie sheets for 30 minutes. Transfer loaves to cutting board. Cut each loaf diagonally into 1/2 inch slices. Place sliced side down on same parchment lined sheets. Bake in a 325 oven for 8 minutes. Turn slices over and bake 8 to 10 minutes more or until dry and crisp. Transfer to wire rack to cool.
In a small mixing bowl, stir together the powder sugar and 1 teaspoon finely shredded lemon peel. Stir in enough lemon juice (1 to 2 tbl) to make icing of drizzling consistency. Dip ends of cookies into icing or drizzle with icing. Makes about 36.




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