These light and fruity biscottis are perfect for tea parties or showers, and the lemon icing adds decadence.
1/3 cup softened butter
2/3 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
2 eggs
1 tsp vanilla
4 tbsp finely shredded lemon peel
2 cups all-purpose flour
1 cup chopped green pistachios
1 recipe lemon icing
Lemon Icing
1 cup sifted icing sugar
1 tsp finely shredded lemon peel
1-2 tbsp milk or lemon juice
Step 1: Line a cookie sheet with parchment paper or lightly grease cookie sheets.
Step 2: In a large mixing bowl, beat butter until smooth. Add sugar, baking powder and salt. Beat until combined.
Step 3: Beat in eggs and vanilla until combined.
Step 4: Beat in lemon peel and as much flour as you can. Add the remaining flour and pistachios by hand.
Step 5: On a lightly floured surface, divide dough into three portions. Shape each portion into an 8" long loaf. Flatten loaves to 2-1/2" wide. Place at least 3" apart on cookie sheets.
Step 6: Bake in a 375ºF oven for 20-25 minutes or until golden brown.
Step 7: Cool on cookie sheet for 30 minutes.
Step 8: Transfer loaves to a cutting board and cut each loaf diagonally into 1" thick slices.
Step 9: Place slices, cut sides down, on the same parchment-lined cookie sheets.
Step 10: Bake at 325ºF for 8 minutes. Turn slices over and bake 8-10 minutes until dry and crisp.
Step 11: Transfer to a wire rack and cool.
Step 12: Dip ends into or drizzle with lemon icing.
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