Lemon pistachio biscotti

24 Servings

Ingredients

Quantity Ingredient
5 tablespoons Butter
½ cup Sugar
1½ teaspoon Lemon peel; grated
2 larges Eggs
1 teaspoon Vanilla
2 cups Flour
2 teaspoons Baking powder
1 cup Pistachio nuts; coarsely chopped
1 cup Powdered sugar; sifted
½ teaspoon Lemon peel; grated
1½ teaspoon Lemon juice

Directions

Beat butter, sugar and 1 tsp. peel till well blended. Add eggs, 1 at a time, stirring well after each addition. Stir in vanilla. Mix flour and baking powder together. Add nuts. Divide dough in half. On lightly floured board, shape each portion into a roll about 1½" in diameter. Place rolls on greased baking sheets at least 3" apart. Flatten rolls to make ½" thick loaves. Bake at 350 for 15 min. Remove from over and cut crosswise into ½" slices. Lay cut side down on baking sheet. Bake till browned, about 20 min. Cool. Spread icing on tips of each cookie.

ICING: Mix sifted powdered sugar,½ tsp. lemon peel and 1 to 1 ½ tsp.

lemon juice---enough to make icing easy to spread.

Per serving: 116 Calories; 4g Fat (32% calories from fat); 2g Protein; 18g Carbohydrate; 22mg Cholesterol; 59mg Sodium Posted to recipelu-digest Volume 01 Number 668 by on

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