Cookie Recipes
Lemon Pistachio Biscotti
Ingredients
- 1 1/2 cups shelled pistachios, toasted, coarsely chopped
- 1 1/2 cups all purpose flour
- 1 cup + 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 2 large eggs + 1 yolk, beaten well
- 1 teaspoon vanilla extract
- Grated zest of 1 lemon
Instructions
- Heat oven to 350 degrees F and toast nuts for 10 minutes. Remove. Let cool.
- In medium bowl, add flour, sugar, lemon zest and baking powder.
- Make a well and add the well-beaten eggs and vanilla extract. Stir until a soft dough is formed.
- Add the nuts and stir only to incorporate.
- Roll into 2 logs about 12 inches long and place on a baking tray about 2 inches apart.
- Bake for about 20 minutes until the logs are golden and slightly springy.
- Reduce heat to 325 degrees F.
- Cut logs on the bias into 1/2 inch thick biscotti, and bake for about 10 to 15 minutes more, turning cookies midway through the time.