Ingrédients pour Lemon Pistachio Biscotti
- Unsalted Butter
- Granulated Sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- Vanilla Extract
- Zest of 1 large lemon
- All Purpose Flour
- Unsalted Pistachio Nuts
- ½ cup sifted powdered sugar
- 1-2 teaspoons lemon juice
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Comment préparer Lemon Pistachio Biscotti
- Preheat oven to 375°F (190°C). Lightly grease two large baking sheets.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter with an electric mixer on medium-high speed for 30 seconds.
- Add 1 ½ cups granulated sugar, 1 teaspoon baking powder, and ½ teaspoon salt. Beat until combined, scraping down the sides of the bowl as needed.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- Beat in the zest of 1 large lemon. Gradually add 3 cups all-purpose flour, mixing until just combined.
- Using a wooden spoon or your hands, gently fold in the remaining 1 cup all-purpose flour and 1 cup shelled pistachios.
- On a lightly floured surface, divide the dough into 3 equal portions.
- Shape each portion into an 8-inch-long loaf, about 2 ½ inches wide. Place loaves at least 3 inches apart on the prepared baking sheets.
- Bake for 20-25 minutes, or until golden brown and the tops are cracked.
- Let cool on the baking sheets for 30 minutes.
- Preheat oven to 325°F (165°C). Transfer the cooled loaves to a cutting board and slice each loaf into ½-inch-thick slices.
- Arrange the biscotti slices, cut-side down, on the baking sheets. Bake for 8 minutes.
- Flip the biscotti slices and bake for another 8-10 minutes, or until dry and crisp.
- Transfer the biscotti to a wire rack to cool completely.
- For the icing: In a small bowl, whisk together ½ cup sifted powdered sugar and 1 teaspoon lemon zest.
- Gradually stir in 1-2 teaspoons of lemon juice until you reach a drizzling consistency.
- Dip one end of each biscotti into the icing or drizzle the icing over the top.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
29g
Fat
7g
Carbs
4g
