How To make Lemon Tipped Pistachio Biscotti
-CHUCK OZBURN (HBWK07A) 2 c All-purpose flour
2 ts Baking powder
1/4 c Butter; room temperature
2/3 c Sugar
1 1/2 ts Grated lemon zest
1 Egg
2 Egg whites
1 ts Vanilla
1/2 c Shelled salted roasted
-pistachio nuts; chop coarse LEMON ICING 1 c Sifted confectioner's sugar
1/2 ts Grated lemon zest
1 To 1 1/2 tb lemon juice
In a medium-size bowl, mix flour and baking powder; set aside; in a large bowl, beat butter, sugar and lemon zest until well blended; beat in egg then egg whites; beat in vanilla; gradually add flour mixture beating until well blended; stir in pistachios; divied dough in half; on a lightly floured board, shape each half into a long loaf about 1 1/2 inches in diameter; place loaves about 3 inches apart on a greased baking sheet; flatten each loaf to a thickness of about 1/2 inch; bake in a 350~F oven until firm to the touch, 15 to 18 minutes; remove baking sheet from oven; cut hot loaves crosswise into about 1/2 inch thick slices; turn slices cut side down and spread slightly on TWO baking sheets; return to oven and continue to bake until cookies look dry and are lightly browned, about 10 more minutes; transfer cookies to wire racks and let cool completely; prepare Lemon Icing; spread icing over about 1 inch of one end of each cookie; let stand until icing is firm, about 15 minutes; store airtight. Makes about 4-1/2 dozen cookies. Lemon Icing In a small bowl, stir together the sugar and lemon zest; add just enough lemon juice to give icing a good spreading consistency. -----
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INGREDIENTS: Makes 15 (depending on size)
150g Plain or Cream Filled Chocolate Biscuits
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Lemon Poppy Seed Biscotti
Biscotti is an Italian cookie that literally means 'twice-baked'. This very simple cookie comes together so quickly by mixing by hand and then baking as a loaf. Once it is baked, you slice it and bake the slices again to dry the biscotti out.
Biscotti should be crisp so that it can be dipped into your coffee - the traditional way to eat Biscotti! This Lemon Poppy Seed Biscotti is amazing when dipped into Earl Grey Tea!
The full printable recipe is at
globalbakes.com/lemon-poppy-seed-biscotti
Here are the ingredients for Lemon Poppy Seed Biscotti:
For the Cookie
1 1/8 cups all-purpose flour
1/2 cup granulated sugar
½ teaspoon baking powder
1 tablespoon poppy seeds
1/4 teaspoon salt
2 tablespoons olive oil
2 whole large eggs lightly beaten
2 Zest of two lemons
For the Drizzle
1 cup powdered sugar
1 tablespoon lemon juice
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LEMON PISTACHIO BISCOTTI
my version how toi make lemon pistachio biscotti.
Lemon Cookies: First Attempt -- Part 2 of 3 -- June 24, 2020
There is no first part to this video. My camera was recording, however, it did not capture the images so the first part was lost. Sorry about that.
SECOND ATTEMPT
To see my second attempt at making these cookies click on link below.
LINK TO ORIGINAL RECIPE
CORRECTION
My cookies came out burned at the bottom because I had set the temperature of the oven up too high. I believe that I should have set it to around 180 degrees celsius not 350 degrees celsius.
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