NONNIS LIMONCELLO PISTACHIO BISCOTTI RECIPES

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LEMON PISTACHIO BISCOTTI RECIPE - FOOD.COM



Lemon Pistachio Biscotti Recipe - Food.com image

The pairing of lemon & pistachio makes for a great, crisp cookie. The recipe comes from the 1999 cookbook, Cookies for Christmas. Preparation time does not include the initial cooling time.

Total Time 1 hours 18 minutes

Prep Time 35 minutes

Cook Time 43 minutes

Yield 36 biscotti, 36 serving(s)

Number Of Ingredients 12

1/3 cup unsalted butter, softened
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract
4 teaspoons lemon zest, finely minced
2 cups all-purpose flour
1 1/2 cups unsalted pistachio nuts
1 cup powdered sugar, sifted
1 teaspoon lemon zest, finely minced
1 -2 tablespoon lemon juice or 1 -2 tablespoon milk

Steps:

  • FOR THE COOKIE ~ Preheat oven to 375 degrees F & lightly grease several cookie sheets or 1 LARGE one.
  • In large mixing bowl, beat butter with electric mixer on medium-high speed for 30 seconds.
  • Add sugar, baking powder & salt, beating to cimbine & scraping sides of bowl occasionally.
  • Beat in eggs & vanilla until combined.
  • Beat in lemon zest & as much of the flour as you can with the mixer.
  • Using a wooden spoon or your hands, stir or knead in remaining flour & pistachio nuts.
  • On 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 them at least 3 inches apart on prepared cookie sheet(s).
  • Bake 20-25 minutes or until golden brown & tops are cracked. (Loaves will spread slightly.).
  • Cool on cookie sheet for 30 minutes,
  • When cooled, preheat oven to 325 degrees F, then transfer loaves to a cutting board to cut each loaf into 1/2-inch-thick slices.
  • Place slices, cut sides down on previously used cookie sheet(s), & bake 8 minutes.
  • Turn slices over & bake 8-10 minutes more or until dry & crisp.
  • Transfer to wire rack & cool.
  • FOR THE ICING ~ In a small mixing bowl, stir together sifted powdered sugar & 1 teaspoon lemon zest.
  • Stir in enough lemon juice (or milk) to make icing of drizzling consistency.
  • Either dip 1/4 of one end of each cookie into icing OR drizzle each with icing.

Nutrition Facts : Calories 101.7, FatContent 4.4, SaturatedFatContent 1.5, CholesterolContent 16.3, SodiumContent 57.3, CarbohydrateContent 13.9, FiberContent 0.8, SugarContent 7.4, ProteinContent 2.2

LEMON PISTACHIO BISCOTTI RECIPE - FOOD.COM



Lemon Pistachio Biscotti Recipe - Food.com image

The pairing of lemon & pistachio makes for a great, crisp cookie. The recipe comes from the 1999 cookbook, Cookies for Christmas. Preparation time does not include the initial cooling time.

Total Time 1 hours 18 minutes

Prep Time 35 minutes

Cook Time 43 minutes

Yield 36 biscotti, 36 serving(s)

Number Of Ingredients 12

1/3 cup unsalted butter, softened
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract
4 teaspoons lemon zest, finely minced
2 cups all-purpose flour
1 1/2 cups unsalted pistachio nuts
1 cup powdered sugar, sifted
1 teaspoon lemon zest, finely minced
1 -2 tablespoon lemon juice or 1 -2 tablespoon milk

Steps:

  • FOR THE COOKIE ~ Preheat oven to 375 degrees F & lightly grease several cookie sheets or 1 LARGE one.
  • In large mixing bowl, beat butter with electric mixer on medium-high speed for 30 seconds.
  • Add sugar, baking powder & salt, beating to cimbine & scraping sides of bowl occasionally.
  • Beat in eggs & vanilla until combined.
  • Beat in lemon zest & as much of the flour as you can with the mixer.
  • Using a wooden spoon or your hands, stir or knead in remaining flour & pistachio nuts.
  • On 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 them at least 3 inches apart on prepared cookie sheet(s).
  • Bake 20-25 minutes or until golden brown & tops are cracked. (Loaves will spread slightly.).
  • Cool on cookie sheet for 30 minutes,
  • When cooled, preheat oven to 325 degrees F, then transfer loaves to a cutting board to cut each loaf into 1/2-inch-thick slices.
  • Place slices, cut sides down on previously used cookie sheet(s), & bake 8 minutes.
  • Turn slices over & bake 8-10 minutes more or until dry & crisp.
  • Transfer to wire rack & cool.
  • FOR THE ICING ~ In a small mixing bowl, stir together sifted powdered sugar & 1 teaspoon lemon zest.
  • Stir in enough lemon juice (or milk) to make icing of drizzling consistency.
  • Either dip 1/4 of one end of each cookie into icing OR drizzle each with icing.

Nutrition Facts : Calories 101.7, FatContent 4.4, SaturatedFatContent 1.5, CholesterolContent 16.3, SodiumContent 57.3, CarbohydrateContent 13.9, FiberContent 0.8, SugarContent 7.4, ProteinContent 2.2

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LEMON PISTACHIO BISCOTTI RECIPE - FOOD.COM
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