Lemon-Pistachio Biscotti ~From My Kitchen To Yours~ Cathi-Anne ~Please LIKE & SHARE~ Join My Recipe Group: https://facebook/groups/516033408477178/ A combination of limoncello, lemon extract, and lemon zest add bright flavor to these nutty Italian cookies from Todd Eller and Nielsen-Massey. MAKES 40 INGREDIENTS 4½ cups flour 4 tsp. baking powder 1 tsp. kosher salt 2 cups sugar 16 tbsp. unsalted butter, softened 4 eggs ⅓ cup limoncello 1½ tsp. Nielsen-Massey Pure Lemon Extract 1 cup toasted pistachios, roughly chopped 2 tbsp. lemon zest INSTRUCTIONS 1. Heat oven to 350°. Line two baking sheets with parchment paper; set aside. Combine flour, baking powder, and salt in a bowl; set aside. Using a hand mixer, cream sugar and butter in a large bowl until light and fluffy; eggs, one at a time, beating well after each addition. Add Limoncello and lemon extract, beating well to combine. Slowly add dry ingredients; beat on low speed until combined. Add pistachios and zest and mix well. Pat dough into a 7 × 15 rectangle; bake until golden and slightly firm, 28–30 minutes. Let biscotti cool. 2. Reduce oven to 300°. Remove cooled biscotti from pan; cut crosswise into twenty 9-long strips; cut each strip in half to form 40 4½-long strips. Transfer strips to parchment paper-lined baking sheets. Bake until golden brown, 40 minutes. Let cool completely before serving.
Posted on: Sat, 10 Jan 2015 19:09:43 +0000
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