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Ингредиенты
- 6 Tbsp. unsalted butter at room temperature
- 1/2 c. granulated sugar
- 1 Tbsp. grated lemon zest
- 2 lrg Large eggs
- 1 tsp vanilla extract
- 2 c. all-purpose flour
- 2 tsp baking pwdr
- 1/4 tsp salt
- 1 c. shelled pistachios roasted, and
- Â Â coarsely minced
- 2 c. sifted confectioners' sugar
- 1 tsp grated lemon zest
- 1/4 c. lemon juice
Инструкции
- Preheat an oven to 375 degrees. In a large bowl, beat the butter, sugar and lemon zest till well blended. Add in the Large eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking pwdr and salt. Add in to the butter mix and blend thoroughly. Stir in the nuts. The dough will be soft.
- On a lightly floured work surface, divide the dough in half. Lightly flour each piece and shape it into a log about 1 1/2 inches in diameter and 9 inches long. Place the logs about 3 inches apart on an ungreased baking sheet. Press each log down to make it about 3/4-inch thick and 3 inches wide. Bake till puffed and lightly browned on top, about 20 min.
- Cold 10 min on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4-inch thick slices. Make each cut with a single swipe of the blade. Do not use a sawing motion, that will break the cookies.
- Place the cookies, cut-side down, on the baking sheet. (The cookies can be touching.) Bake 10 min. Remove from the oven and, using tongs, turn each cookie over. Bake till the biscotti are golden brown, 10 min more. Transfer to wire racks to cold completely.
- To make the icing, in a small bowl, combine the sugar, lemon zest and lemon juice and beat till smooth. Beat in additional drops of lemon juice if necessary to make an icing which will coat the biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip proportionately. Place on a wire rack till the icing sets.
- This recipe yields about 2 1/2 dozen biscotti.
- Yield: 2 1/2 dozen
