Lemon Tipped Pistachio Biscotti
|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|
|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)