Christmas Recipes > Lemon-tipped Pistachio Biscotti

Posted On November 2, 2008

Filed under Festive Recipes

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Ingredients >
2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup margarine, at room temperature
2/3 cup sugar
1 1/2 teaspoons grated lemon peel
1 egg
2 egg whites (about 1/4 cup)
1 teaspoon vanilla
1/2 cup shelled salted roasted pistachio nuts, coarsely chopped
Lemon Icing > see below

Method >
In a medium-size bowl, stir together flour and baking powder until well blended; set aside. In a large bowl, bet together margarine, sugar, and lemon peel until well blended. Beat in egg, then egg whites. Beat in vanilla. Gradually add flour mixture, beating until well blended. Stir in pistachios.

Divide dough in half. On a lightly floured board, shape each portion into a long loaf about 1 1/2 inches in diameter. Place loaves about 3 inches apart on a greased baking sheet; flatten each loaf to a thickness of about 1/2 inch.

Bake in a 350 oven until firm to the touch (15 to 18 minutes).

Remove baking sheet from oven; cut hot loaves crosswise into about 1/2-inch-thick slices. Turn slices cut sides down and spread out slightly on baking sheets (you will need at least 2 baking sheets).

Return to oven and continue to bake until biscotti look dry and are lightly browned (about 10 more minutes). Transfer biscotti to racks and let cool.

Prepare Lemon Icing; spread icing over about 1 inch of the end of each cookie. Let stand until icing is firm (about 15 minutes).

Yield: Makes about 54 cookies.

Lemon Icing:
In a small bowl, stir together 1 cup sifted powdered sugar and 1/2 teaspoon grated lemon peel. Stir in 1 to 1 1/2 tablespoons lemon juice, using just enough to give icing a good spreading consistency.