Lemon Pistachio Biscotti Recipes

LEMON PISTACHIO BISCOTTI

Steps:

• FOR THE COOKIE ~ Preheat oven to 375 degrees F & lightly grease several cookie sheets or 1 LARGE one.
• In large mixing bowl, beat butter with electric mixer on medium-high speed for 30 seconds.
• Add sugar, baking powder & salt, beating to cimbine & scraping sides of bowl occasionally.
• Beat in eggs & vanilla until combined.
• Beat in lemon zest & as much of the flour as you can with the mixer.
• Using a wooden spoon or your hands, stir or knead in remaining flour & pistachio nuts.
• On lightly floured surface, divide dough into 3 equal portions.
• Shape each portion into an 8-inch-long loaf.
• Flatten loaves to about 2 1/2 inches wide, & place them at least 3 inches apart on prepared cookie sheet(s).
• Bake 20-25 minutes or until golden brown & tops are cracked. (Loaves will spread slightly.).
• Cool on cookie sheet for 30 minutes,
• When cooled, preheat oven to 325 degrees F, then transfer loaves to a cutting board to cut each loaf into 1/2-inch-thick slices.
• Place slices, cut sides down on previously used cookie sheet(s), & bake 8 minutes.
• Turn slices over & bake 8-10 minutes more or until dry & crisp.
• Transfer to wire rack & cool.
• FOR THE ICING ~ In a small mixing bowl, stir together sifted powdered sugar & 1 teaspoon lemon zest.
• Stir in enough lemon juice (or milk) to make icing of drizzling consistency.
• Either dip 1/4 of one end of each cookie into icing OR drizzle each with icing.

PISTACHIO-ALMOND BISCOTTI

Steps:

• Preheat the oven to 350 degrees. Line a baking sheet with parchment or waxed paper. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until combined, about 1 minute. Add the flour, baking powder, salt and lemon zest and beat just until combined. Add the eggs 1 at a time, beating well after each addition and scraping down the side of the bowl as necessary. Add the nuts and anise seeds and mix until combined. Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log. Transfer the log to the prepared baking sheet and bake for 10 minutes. Leave the oven on. Using a sharp serrated knife, cut the log on the diagonal into 1/2 -inch-thick slices. Place the biscotti cut side up on the lined baking sheet and bake for an additional 12 to 14 minutes, or until golden brown and crisp. Cool completely on a wire rack. Store the biscotti in an airtight container in a cool dry place for up to 2 weeks.

PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven.
• In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.
• Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.

PISTACHIO BISCOTTI

Steps:

• Heat oven to 350 degrees. Put butter and sugar in the work bowl of a stand mixer (or use a large bowl and hand-held electric beaters). Cream butter and sugar at high speed until pale, light and fluffy, about 5 minutes. Add eggs one at a time and mix well. Beat in lemon zest and almond and vanilla extracts.
• In a separate medium bowl, stir together flour, baking powder and salt. At low speed, add flour mixture to butter mixture. As dough is coming together, add the pistachios and mix until incorporated. You will have a soft, sticky dough.
• Divide dough into 2 equal pieces. With floured hands, shape each piece into a log about 12 inches long. Place logs well apart on a parchment-lined baking sheet. (Logs will spread as they bake.)
• Bake logs for 25 to 30 minutes, until firm and lightly browned all over. Remove and cool logs on a rack until cool enough to handle. (Don't rush this step or you risk crumbling when slicing.) Using a serrated knife, carefully cut into slices, crosswise or at a diagonal. Thicker 1/2-inch slices are easier to cut; thinner slices are a bit more elegant.
• Place slices in one layer on baking sheet and return to the oven until lightly browned, about 10 minutes (less for thinner slices). Flip each slice and bake again for another 5 minutes. Let cool completely, until biscotti are crisp and dry, before transferring to a tin.

LEMON PISTACHIO BISCOTTI

Steps:

• 1. Set a rack in the middle of the oven and preheat to 350°.
• 2. In a medium bowl, combine the flour, sugar, and baking powder; stir well to mix. Stir in the pistachios.
• 3. In another bowl, whisk the eggs with the lemon zest, juice, and vanilla. Use a rubber spatula to stir the egg mixture intot he dry ingredients. Continue to stir until a stiff dough forms.
• 4. Scrape the dough onto a lightly floured work surface and divide it in half. Roll each half under th epalms of your hands into a cylinder a little shorter than your baking sheet. Place the logs of dough on the baking sheet, making sure they are not too close to each other or to the sides of the pan. With the palm of your hand, press down gently to flatten the logs.
• 5. Bake for about 25 to 30 minutes, or until the logs are well risen and have spread to about double their size. The logs are done when, pressed with a fingertip, they feel firm. Place the pan on a rack to cool the logs completely.
• 6. Reset the racks in the upper and lower thirds of the oven. Reduce the oven temperature to 300°F. Place each of the cooled logs on a cutting board and cut it into 1/3-inch thick diagonal slices. Arrange the biscotti on the prepared pans, cut side down. It isn't necessary to leave space between them. Bake the biscotti for about 15 or 20 minutes or until they are dry and lightly golden. Cool on the pan on a rack.
• 7. Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.