Lemon Pistachio Biscotti
This recipe makes 80 servings
|Per cookie: about||-|
|total fat||4 g|
|sat. fat||2 g|
- Portion size: 80
Crispy cookies studded with crunchy pistachios are decorated with a sweet lemon drizzle. To speed up preparation, purchase shelled pistachios at bulk-food stores or ask the family to help hull them.
- 1 cup 1cupbutter, softened
- 2 cups 2cupsgranulated sugar
- 6 6eggeggs
- 2 tbsp 2tbspgrated lemon rind
- 2 tsp 2tspvanilla
- 1 tbsp 1tbspbaking powder
- 5-1/2 cups 5-1/2cupsall-purpose flour
- 1/2 tsp 1/2tspsalt
- 2 cups 2cupsshelled salted pistachio nutpistachio nuts Lemon Drizzle:
- 1/2 cup 1/2cupicing sugar
- 1 tbsp 1tbsp(approx) lemon juice
Line rimless baking sheets with parchment paper, or grease; set aside.
In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time, then lemon rind and vanilla. In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture. Stir in pistachio nuts.
Divide dough into quarters; with floured hands, shape each into log about 12 inches (30 cm) long. Place 2, about 4 inches (10 cm) apart, on each prepared pan; with hands, flatten to about 3 inches (8 cm) wide, leaving slightly rounded top.
Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, for 30 minutes or until firm and just turning golden. Let cool on pan on rack for 10 minutes. Transfer to cutting board; using serrated knife, cut diagonally into 1/2-inch (1 cm) thick slices. Stand slices upright on same pans. Return to oven; bake, rotating and switching pans halfway through, for 30 to 40 minutes or until dry and crisp. Transfer, cut sides up, to rack set on waxed paper; let cool.
Lemon Drizzle: Meanwhile, in small bowl, whisk icing sugar with enough lemon juice to create smooth liquid; drizzle over cookies. (Make-ahead: Cover and store at room temperature for up to 2 weeks or overwrap and freeze for up to 1 month.)
Source : Holiday Best: 2000