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lemon nut biscotti


bake a batch of these delicious dunkers studded with that delectable nut. present them as a gift in a colorful mug with a bag of gourmet coffee beans. from bh&g


# # # # # # # # # # # # # # #


  • Carbohydrates: 101.6
  • Fats: 6.0
  • Dietary Fiber: 29.0
  • Minerals: 1.0
  • Proteins: 4.0
  • Vitamins: 7.0
  • Water: 4.0


  1. Line 2 cookie sheets with parchment paper or light grease the cookie sheets
  2. Set aside
  3. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds
  4. Add granulated sugar
  5. Baking powder
  6. And 1 / 2 teaspoon salt
  7. Beat until combined
  8. Scraping side of bowl occasionally
  9. Beat in eggs
  10. Lemon peel
  11. And vanilla until combined
  12. Beat in as much of the flour as you can with the mixer
  13. Using a wooden spoon
  14. Stir in any remaining flour and the pistachio nuts
  15. On alightly floured surface
  16. Divide dough into 3 portions
  17. Shape each portion into an 8-inch-long loaf
  18. Place loaves at least 3 inches apart on prepared cookie sheets
  19. Flatten loaves to about 2-1 / 2 inches wide
  20. Bake in a 375 degree f oven for 20 to 25 minutes or until golden and tops are cracked
  21. Let stand on cookie sheets on wire racks for 30 minutes
  22. Reduce oven temperature to 325 degree f
  23. Transfer loaves to a cutting board
  24. Cut each loaf diagonally into 1 / 2-inch-thick slices
  25. Place slices
  26. Cut sides down
  27. On the same parchment-lined or greased cookie sheets
  28. Bake in a 325 degree f oven for 8 minutes
  29. Turn slices over and bake 8 to 10 minutes more or until dry and crisp
  30. Transfer to wire reacks
  31. Cool
  32. For icing
  33. Stir together powdered sugar and enough lemon juice or milk to make icing of drizzling consistency
  34. Drizzle over biscotti
  35. Let stand until frosting is set
  36. Makes about 36 cookies
  37. Make-ahead
  38. Transfer to self-sealing freezer bags or arrange in layers separated by waxed paper in a freezer container
  39. Seal
  40. Label
  41. And freeze up to 3 months
  42. To serve
  43. Thaw biscotti at room temperature 15 minutes
  44. Drizzle with icing

Step 31

Total Time in Minute 71

Ingredients Count 10

cooking lemon nut biscotti

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Granulated sugar

Baking powder



Rind of


All-purpose flour

Unsalted pistachio nuts

Powdered sugar

Lemon juice

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