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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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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