Lemon Tipped Pistachio Biscotti Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| 1/4 cup margarine, at room temperature | ||
| Sugar | 2/3 Cup (16 tbs) | |
| Lemon peel | 1 1/2 Teaspoon, grated | |
| Egg | 1 | |
| Egg whites | 2 | |
| Vanilla | 1 Teaspoon | |
| 1/2 cup shelled salted roasted pistachio nuts, coarsely chopped | ||
| Lemon Icing | ||
Directions
In a medium-size bowl, stir together flour and baking powder until well blended; set aside.
In a large bowl, beat together margarine, sugar, and lemon peel until well blended.
Beat in egg, then egg whites.
Beat in vanilla.
Gradually add flour mixture, beating until well blended.
Stir in pistachios.
Divide dough in half.
On a lightly floured board, shape each portion 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° oven until firm to the touch (15 to 18 minutes)
In a large bowl, beat together margarine, sugar, and lemon peel until well blended.
Beat in egg, then egg whites.
Beat in vanilla.
Gradually add flour mixture, beating until well blended.
Stir in pistachios.
Divide dough in half.
On a lightly floured board, shape each portion 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° oven until firm to the touch (15 to 18 minutes)
Chef
