Tuesday, December 20, 2011
12 days of Cookies! Day 8: Lemon Pistachio Biscotti!
Not to sweet perfectly crunchy and delicious with tea!
FOR THE BISCOTTI
1/3 cup unsalted butter , softened
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
4 teaspoons lemon zest , finely minced
2 cups all-purpose flour
1 1/2 cups unsalted pistachio nuts
FOR THE ICING
1 cup powdered sugar , sifted
1 teaspoon lemon zest , finely minced
FOR THE COOKIE ~ Preheat oven to 375 degrees F & lightly grease several cookie sheets or 1 LARGE one. In large mixing bowl, beat butter with electric mixer on medium-high speed for 30 seconds. Add sugar, baking powder & salt, beating to combine & scraping sides of bowl occasionally. Beat in eggs & vanilla until combined. Beat in lemon zest & as much of the flour as you can with the mixer. Using a wooden spoon or your hands, stir or knead in remaining flour & pistachio nuts. On lightly floured surface, divide dough into 3 equal portions. Shape each portion into an 8-inch-long loaf. Flatten loaves to about 2 1/2 inches wide, & place them at least 3 inches apart on prepared cookie sheet(s).Bake 20-25 minutes or until golden brown & tops are cracked. (Loaves will spread slightly.).Cool on cookie sheet for 30 minutes, When cooled, preheat oven to 325 degrees F, then transfer loaves to a cutting board to cut each loaf into 1/2-inch-thick slices. Place slices, cut sides down on previously used cookie sheet(s), & bake 8 minutes. Turn slices over & bake 8-10 minutes more or until dry & crisp. Transfer to wire rack & cool.
THE ICING ~ In a small mixing bowl, stir together sifted powdered sugar & 1 teaspoon lemon zest. Stir in enough lemon juice (or milk) to make icing of drizzling consistency. Either dip 1/4 of one end of each cookie into icing OR drizzle each with icing.