Coffeehouses have turned biscotti, the twice-baked Italian cookie, into a household word. If you love pistachios, this is the biscotti for you.
<TABLE cellSpacing=0 cellPadding=0 width="100%" border=0><TBODY><TR><TD class=app_head1_bl>Lemon-Pistachio Biscotti</TD></TR><TR><TD class=app_subhead1_rl>Source: Better Homes and Gardens
<TABLE cellSpacing=0 cellPadding=2 width="100%" border=0><TBODY><TR><TD class=app_head3_bl>Ingredients</TD></TR><TR><TD class=app_body_rl>1/3 cup butter, softened</TD></TR><TR><TD class=app_body_rl>2/3 cup granulated sugar</TD></TR><TR><TD class=app_body_rl>2 teaspoons baking powder</TD></TR><TR><TD class=app_body_rl>1/2 teaspoon salt</TD></TR><TR><TD class=app_body_rl>2 eggs</TD></TR><TR><TD class=app_body_rl>1 teaspoon vanilla</TD></TR><TR><TD class=app_body_rl>4 teaspoons finely shredded lemon peel</TD></TR><TR><TD class=app_body_rl>2 cups all-purpose flour</TD></TR><TR><TD class=app_body_rl>1 1/2 cups unsalted pistachio nuts (6 ounces)</TD></TR><TR><TD class=app_body_rl>1 cup sifted powdered sugar</TD></TR><TR><TD class=app_body_rl>1 teaspoon finely shredded lemon peel</TD></TR><TR><TD class=app_body_rl> Milk or lemon juice
<TABLE cellSpacing=0 cellPadding=2 width="100%" border=0><TBODY><TR><TD class=app_head3_bl>Directions</TD></TR><TR><TD class=app_body_rl>1. Line an extra-large cookie sheet or 2 cookie sheets with parchment paper or lightly grease; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in the 4 teaspoons lemon peel and as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and nuts. </TD></TR><TR><TD class=app_body_rl>2. On a lightly floured surface, divide dough into 3 equal portions. Shape each portion into an 8-inch-long loaf. Flatten loaves to about 2-1/2 inches wide. Place at least 3 inches apart on prepared cookie sheet(s). </TD></TR><TR><TD class=app_body_rl>3. Bake in a 375 degree F oven for 20 to 25 minutes or until golden brown and tops are cracked. (Loaves will spread slightly.) Cool on cookie sheet for 30 minutes. </TD></TR><TR><TD class=app_body_rl>4. Transfer loaves to a cutting board. Cut each loaf diagonally into 1/2-inch slices. Place slices, cut sides down, on the same parchment-lined cookie sheets. Bake in a 325 degree F oven for 8 minutes. Turn slices over and bake 8 to 10 minutes more or until dry and crisp. Transfer to a wire rack; cool. </TD></TR><TR><TD class=app_body_rl>5. In a small mixing bowl stir together the powdered sugar and 1 teaspoon finely shredded lemon peel. Stir in enough milk or lemon juice (1 to 2 tablespoons) to make icing of drizzling consistency. Dip ends of cookies into icing or drizzle with icing. Makes 36. </TD></TR><TR><TD class=app_body_rl>Make-Ahead Tip: Bake and cool cookies as directed, but do not dip in icing. Place in a freezer container or bag and freeze up to 3 months. Thaw cookies about 15 minutes. Dip cookies into or drizzle with icing. </TD></TR></TBODY></TABLE>
<TABLE cellSpacing=0 cellPadding=2 width="100%" border=0><TBODY><TR><TD class=app_head3_bl>Nutritional Information</TD></TR><TR><TD class=app_body_rl>Nutritional facts per serving
calories: 99, total fat: 5g, saturated fat: 1g, cholesterol: 16mg, sodium: 71mg, carbohydrate: 13g, fiber: 1g, protein: 2g</TD></TR></TBODY></TABLE>
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