Lemon Pistachio Biscotti - cooking recipe

Ingredients

FOR THE COOKIE
1/3 cup unsalted butter, softened
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract
4 teaspoons lemon zest, finely minced
2 cups all-purpose flour
1 1/2 cups unsalted pistachio nuts
FOR THE ICING
1 cup powdered sugar, sifted
1 teaspoon lemon zest, finely minced
1 -2 tablespoon lemon juice or 1 -2 tablespoon milk

Preparation

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.