Free Recipe Lemon Pistachio Biscotti
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 24
Ingredients for Lemon Pistachio Biscotti Recipe
5 tb Butter
1/2 c Sugar
1-1/2 ts Lemon peel; grated
2 lg Eggs
1 ts Vanilla
2 c Flour
2 ts Baking powder
1 c Pistachio nuts; coarsely
-chopped
1 c Powdered sugar; sifted
1/2 ts Lemon peel; grated
1-1/2 ts Lemon juice
Lemon Pistachio Biscotti Preparation
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 1 1/2 in diameter. Place rolls on greased baking sheets at least 3 apart. Flatten rolls to make 1/2 thick loaves. Bake at 350 for 15 min. Remove from over and cut crosswise into 1/2 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,1/2 tsp. lemon peel and 1 to 1 1/2 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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