Recipe - Lemon Pistachio Biscotti

5 tablespoon Butter
One half cup Sugar
1 One half teaspoon Lemon peel; grated
2 lg Eggs
1 teaspoon Vanilla
2 cup Flour
2 teaspoon Baking powder
1 cup Pistachio nuts; coarsely
chopped
1 cup Powdered sugar; sifted
One half teaspoon Lemon peel; grated
1 One half teaspoon Lemon juice

Beat butter, sugar and 1 tsp. peel till well blended. Add eggs, 1 at a
time, stirring well after each addition. Stir in vanilla. Mix flour and
baking powder together. Add nuts. Divide dough in half. On lightly floured
board, shape each portion into a roll about 1 1/2" in diameter. Place rolls
on greased baking sheets at least 3" apart. Flatten rolls to make 1/2"
thick loaves. Bake at 350 for 15 min. Remove from over and cut crosswise
into 1/2" slices. Lay cut side down on baking sheet. Bake till browned,
about 20 min. Cool. Spread icing on tips of each cookie.

ICING: Mix sifted powdered sugar,One half tsp. lemon peel and 1 to 1 One half tsp.
lemon juiceenough to make icing easy to spread.

Per serving: 116 Calories; 4g Fat (32% calories from fat); 2g Protein; 18g
Carbohydrate; 22mg Cholesterol; 59mg Sodium
Posted to recipeludigest Volume 01 Number 668 by on