Crispy Pistachio Biscotti
|Butter/Margarine||5 Tablespoon (at room temperature)|
|Sugar||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1 1⁄2 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Roasted and salted shelled pistachio||1⁄2 Cup (8 tbs), coarsely chopped|
|Lemon icing||1 Cup (16 tbs)|
In a large bowl, beat butter, sugar, and lemon peel until well blended.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla.
Mix flour and baking powder; add to butter mixture and stir to blend thoroughly.
Mix in pistachios.
Divide dough in half.
On a lightly floured board, shape each half into a long log about 1 1/2 inches in diameter.
Place logs on a greased 12- by 15-inch baking sheet, spacing them 3 inches apart.
Ratten each log to a 1/2-inch-thick loaf.
Bake in a 350° oven until pale golden and slightly cracked on surface (about 15 minutes).
Remove loaves from oven and cut crosswise into about 1/2-inch-thick slices.
Lay slices, cut sides down, on baking sheets (you'll need 2 sheets to bake all cookies at the same time).
Return sheets to oven and continue to bake until biscotti are lightly browned (about 10 more minutes), changing positions of baking sheets halfway through baking.
Transfer biscotti to racks and let cool.
Prepare Lemon Icing.
Spread icing over about 1 inch of one end of each cookie.
Set biscotti on wax paper and let icing firm before serving.
If made ahead, store airtight for up to 1 week.