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Pistachio and Lemon Biscotti
Pistachio and Lemon Biscotti
(Biscotti al Limone e Pistacchi)
 
 
Ingredients:
 
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.
 
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
 
Add granulated sugar, baking powder and salt; beat until combined, scraping sides of bowl occasionally.
 
Beat in eggs and vanilla until combined.
 
Beat in the 4 teaspoons 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 surface, divide dough into 3 equal portions.
 
Shape each portion into an 8-inch-long loaf.
 
Flatten loaves to about 2 and 1/2 inches wide.
 
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.)
 
Cool on cookie sheet for 30 minutes. 

Transfer loaves to a cutting board.
 
Cut each loaf diagonally into 1/2-inch slices.
 
Place slices, cut sides down, on the same parchment-lined cookie sheets.
 
Bake in a 325 F oven for 8 minutes.
 
Turn slices over and bake 8 to 10 minutes more or until dry and crisp.
 
Transfer to a wire rack; cool. 

In a small mixing bowl stir together the powdered sugar and 1 teaspoon finely shredded lemon peel.
 
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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