Lemon Nut Biscotti

Step by step method

• Step 1

  Line 2 cookie sheets with parchment paper or light grease the cookie sheets; set aside.

• Step 2

  In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.

• Step 3

  Add granulated sugar, baking powder, and 1/2 teaspoon salt; beat until combined, scraping side of bowl occasionally.

• Step 4

  Beat in eggs, lemon peel, and vanilla until combined.

• Step 5

  Beat in as much of the flour as you can with the mixer.

• Step 6

  Using a wooden spoon, stir in any remaining flour and the pistachio nuts.

• Step 7

  On a lightly floured surface, divide dough into 3 portions.

• Step 8

  Shape each portion into an 8-inch-long loaf.

• Step 9

  Place loaves at least 3 inches apart on prepared cookie sheets.

• Step 10

  Flatten loaves to about 2-1/2 inches wide.

• Step 11

  Bake in a 375 degree F oven for 20 to 25 minutes or until golden and tops are cracked. (Loaves will spread slightly.).

• Step 12

  Let stand on cookie sheets on wire racks for 30 minutes.

• Step 13

  Reduce oven temperature to 325 degree F.

• Step 14

  Transfer loaves to a cutting board.

• Step 15

  Cut each loaf diagonally into 1/2-inch-thick slices.

• Step 16

  Place slices, cut sides down, on the same parchment-lined or greased cookie sheets.

• Step 17

  Bake in a 325 degree F oven for 8 minutes.

• Step 18

  Turn slices over and bake 8 to 10 minutes more or until dry and crisp.

• Step 19

  Transfer to wire racks; cool.

• Step 20

  For icing, stir together powdered sugar and enough lemon juice or milk (1 to 2 tablespoons) to make icing of drizzling consistency.

• Step 21

  Drizzle over biscotti.

• Step 22

  Let stand until frosting is set.