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Lemon Tipped Pistachio Biscotti

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  All purpose flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Margarine 1⁄4 Cup (4 tbs) (At Room Temperature)
  Sugar 2⁄3 Cup (10.67 tbs)
  Grated lemon peel 1 1⁄2 Teaspoon
  Egg 1
  Egg whites 2
  Vanilla 1 Teaspoon
  Shelled salted roasted pistachio 1⁄2 Cup (8 tbs), coarsely chopped
  Lemon icing 1 Cup (16 tbs)

In a medium-size bowl, stir together flour and baking powder until well blended; set aside.
In a large bowl, beat together margarine, sugar, and lemon peel until well blended.
Beat in egg, then egg whites.
Beat in vanilla.
Gradually add flour mixture, beating until well blended.
Stir in pistachios.
Divide dough in half.
On a lightly floured board, shape each portion into a long loaf about 1 1/2 inches in diameter.
Place loaves about 3 inches apart on a greased baking sheet; flatten each loaf to a thickness of about 1/2 inch.
Bake in a 350° oven until firm to the touch (15 to 18 minutes)

Recipe Summary

Cook Time: 
3 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2813 Calories from Fat 861

% Daily Value*

Total Fat 98 g150.8%

Saturated Fat 17.9 g89.3%

Trans Fat 7.2 g

Cholesterol 211.5 mg70.5%

Sodium 1623.2 mg67.6%

Total Carbohydrates 433 g144.2%

Dietary Fiber 13.2 g52.8%

Sugars 214.7 g

Protein 53 g105.6%

Vitamin A 43.8% Vitamin C 16.2%

Calcium 81.8% Iron 76.5%

*Based on a 2000 Calorie diet

Lemon Tipped Pistachio Biscotti Recipe