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- Pistachio and Lemon Biscotti
- (Biscotti al Limone e Pistacchi)
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- Ingredients:
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- 1/3 cup butter, softened
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
4 teaspoons finely shredded lemon peel
2 cups all-purpose flour
1 and 1/2 cups unsalted pistachio nuts (6 ounces)
1 cup sifted powdered sugar
1 teaspoon finely shredded lemon peel
Milk or lemon juice
Directions:
Line an extra-large cookie sheet or 2 cookie sheets with parchment paper or lightly grease; set aside.
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- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
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- Add granulated sugar, baking powder and salt; beat until combined, scraping sides of bowl occasionally.
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- Beat in eggs and vanilla until combined.
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- Beat in the 4 teaspoons lemon peel and as much of the flour as you can with the mixer.
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- Using a wooden spoon, stir in any remaining flour and nuts.
On a lightly floured surface, divide dough into 3 equal portions.
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- Shape each portion into an 8-inch-long loaf.
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- Flatten loaves to about 2 and 1/2 inches wide.
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- Place at least 3 inches apart on prepared cookie sheet(s).
Bake in a 375° F oven for 20 to 25 minutes or until golden brown and tops are cracked. (Loaves will spread slightly.)
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- Cool on cookie sheet for 30 minutes.
Transfer loaves to a cutting board.
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- Cut each loaf diagonally into 1/2-inch slices.
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- Place slices, cut sides down, on the same parchment-lined cookie sheets.
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- Bake in a 325° F oven for 8 minutes.
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- Turn slices over and bake 8 to 10 minutes more or until dry and crisp.
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- Transfer to a wire rack; cool.
In a small mixing bowl stir together the powdered sugar and 1 teaspoon finely shredded lemon peel.
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- Stir in enough milk or lemon juice (1 to 2 tablespoons) to make icing of drizzling consistency. Dip ends of cookies into icing or drizzle with icing. Yields 36.
That's it!
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