Lemon Pistachio Biscotti

By The Canadian Living Test Kitchen

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Lemon Pistachio BiscottiCrispy 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.5 out of5based on6 ratings. 1 user reviews.

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This recipe makes 80 servings

Nutritional Info
Per cookie: about	-
cal	9999 cal
pro	2 g2g pro
total fat	4 g4g total fat
sat. fat	2 g2g sat. fat
carb	13 g13g carb
fibre	00 fibre
chol	22 mg22mg chol
sodium	77 mg77mg sodium
% RDI:	-
calcium	11 calcium
iron	44 iron
vit A	33 vit A
vit C	22 vit C
folate	66 folate

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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.

Ingredients

1 cup butter , softened1 1cup cupbutter, softened
2 cups granulated sugar 2 2cups cupsgranulated sugar
6 eggs 6 6eggeggs
2 tbsp grated lemon rind 2 2tbsp tbspgrated lemon rind
2 tsp vanilla 2 2tsp tspvanilla
1 tbsp baking powder 1 1tbsp tbspbaking powder
5-1/2 cups all-purpose flour 5-1/2 5-1/2cups cupsall-purpose flour
1/2 tsp salt 1/2 1/2tsp tspsalt
2 cups shelled salted pistachio nuts 2 2cups cupsshelled salted pistachio nutpistachio nuts
Lemon Drizzle:
1/2 cup icing sugar 1/2 1/2cup cupicing sugar
1 tbsp (approx) lemon juice 1 1tbsp tbsp(approx) lemon juice

Preparation

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