Biscotti are the perfect accessory to my daily
cup cups of coffee.
They are crunchy and flavorful and subtly sweet. And with their dainty size, you can feel guilt-free about eating what are essentially cookies for breakfast. They also stay fresh for several weeks if stored in an airtight container, so you don't have to go and eat all of them at once.
Make some of these lemon pistachio biscotti, and your Monday mornings will feel a little bit better. I promise.
Lemon Pistachio Biscotti (from Better Homes and Gardens New Cookbook)
1/3 cup butter, softened
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 cups flour
4 teaspoons finely shredded lemon peel
1 1/4 cups pistachio nuts
1 cup powdered sugar, sifted
1 teaspoon finely shredded lemon peel
2 tablespoons fresh lemon juice
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and lemon peel. Stir in the pistachio nuts. Divide dough into three equal portions. Shape each portion into an 8-inch long roll. Place at least 3 inches apart on a lightly greased cookie sheet. Flatten slightly until about 2 1/2 inches wide. Bake at 375 degrees for 2--25 minutes or until golden brown and tops are cracked. Cool on cookie sheet for 30 minutes. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on an ungreased baking sheet. Bake at 325 degrees for 8 minutes. Turn slices over and bake for 8-10 minutes more or until dry and crisp. Transfer to a wire rack and let cool. In a small bowl, stir together powdered sugar and 1 teaspoon shredded lemon peel. Stir in enough lemon juice (1-2 tablespoons) to make icing of drizzling consistency. Drizzle onto cooled biscotti. Makes about 36 biscotti.