Lemon pistachio biscotti
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Butter |
| ½ | cup | Sugar |
| 1½ | teaspoon | Lemon peel; grated |
| 2 | larges | Eggs |
| 1 | teaspoon | Vanilla |
| 2 | cups | Flour |
| 2 | teaspoons | Baking powder |
| 1 | cup | Pistachio nuts; coarsely chopped |
| 1 | cup | Powdered sugar; sifted |
| ½ | teaspoon | Lemon peel; grated |
| 1½ | teaspoon | Lemon juice |
Directions
Beat butter, sugar and 1 tsp. peel till well blended. Add eggs, 1 at a time, stirring well after each addition. Stir in vanilla. Mix flour and baking powder together. Add nuts. Divide dough in half. On lightly floured board, shape each portion into a roll about 1½" in diameter. Place rolls on greased baking sheets at least 3" apart. Flatten rolls to make ½" thick loaves. Bake at 350 for 15 min. Remove from over and cut crosswise into ½" slices. Lay cut side down on baking sheet. Bake till browned, about 20 min. Cool. Spread icing on tips of each cookie.
ICING: Mix sifted powdered sugar,½ tsp. lemon peel and 1 to 1 ½ tsp.
lemon juice---enough to make icing easy to spread.
Per serving: 116 Calories; 4g Fat (32% calories from fat); 2g Protein; 18g Carbohydrate; 22mg Cholesterol; 59mg Sodium Posted to recipelu-digest Volume 01 Number 668 by on