Lemon-Pistachio Biscotti
This recipe only makes about 2 dozen biscotti, so I would highly recommend doubling it. Or go crazy! Triple it! Quadruple it! You won't be sorry. I mean, after you eat the entire batch all by yourself in front of the television, eyes glazed over in cookie coma, staring blankly at a six-episode string of Golden Girls repeats, you might be sorry. But let's just not let it get to that point, alright? Alright.
1/3 cup butter, softened
1/2 cup sugar (use 2/3 cup if you like things a bit more sugary)
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
5 teaspoons finely shredded lemon peel (orange peel also works well)
1 cup unsalted pistachio nuts (you can also use slivered almonds)
1/2 cup sugar (use 2/3 cup if you like things a bit more sugary)
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
5 teaspoons finely shredded lemon peel (orange peel also works well)
1 cup unsalted pistachio nuts (you can also use slivered almonds)
1. Line 2 cookie sheets with parchment; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and lemon peel. Stir in pistachio nuts.
2. Divide dough into 3 equal portions. Shape each portion into an 8-inch roll. Place rolls at least 3 inches apart on prepared cookie sheets; flatten slightly until about 2-1/2 inches wide. Sprinkle loaves with vanilla sugar or cinnamon sugar.
3. Bake in a 375 degree oven for 20 to 25 minutes or until golden brown and tops are cracked (loaves will only spread slightly). Keep a close eye on them during the end of the baking time! Cool on cookie sheet for 30 minutes.
4. Use a serrated knife to cut each roll into 1/2-inch slices. Place slices, cut sides down, on ungreased cookie sheets. Bake in a 325 degree oven for 8 minutes. Turn slices over and bake for 8 to 10 minutes more or until mostly dry and crisp. Transfer to a wire rack and let cool.
Arrange biscotti on a silver dish with a pot of tea and serve to your favorite queen. If your queen lives far away, send them to her in a box. Try not to send the pot of tea in the box. Queens do not like wet boxes of treats!
2. Divide dough into 3 equal portions. Shape each portion into an 8-inch roll. Place rolls at least 3 inches apart on prepared cookie sheets; flatten slightly until about 2-1/2 inches wide. Sprinkle loaves with vanilla sugar or cinnamon sugar.
3. Bake in a 375 degree oven for 20 to 25 minutes or until golden brown and tops are cracked (loaves will only spread slightly). Keep a close eye on them during the end of the baking time! Cool on cookie sheet for 30 minutes.
4. Use a serrated knife to cut each roll into 1/2-inch slices. Place slices, cut sides down, on ungreased cookie sheets. Bake in a 325 degree oven for 8 minutes. Turn slices over and bake for 8 to 10 minutes more or until mostly dry and crisp. Transfer to a wire rack and let cool.
Arrange biscotti on a silver dish with a pot of tea and serve to your favorite queen. If your queen lives far away, send them to her in a box. Try not to send the pot of tea in the box. Queens do not like wet boxes of treats!
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