|Julian's Biscotti - Lemon Pistachio on the Right Side|
|Julian with his sister, Frances.|
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons grated lemon peel
1 tablespoons lemon juice
1 1/4 cups pistachio nuts
1 cup powdered sugar
1 teaspoon grated lemon peel
1-3 teaspoons lemon juice
|Frances Preparing to Kneed the Dough|
Preheat oven to 325F degrees. Lightly grease a baking sheet or line with silicon pads.
In a large bowl of an electric mixer, beat butter on medium speed for 30-45 seconds with the standard mixing paddle attachment. Add sugar, baking powder and salt. Mix until combined. Beat in eggs and vanilla extra, lemon zest and juice. Switch to the dough hook attachment. Mix in the flour a little at a time until combined. Add and mix in the nuts.
|Just a few turns are necessary to bring the dough together.|
Shape each portion into an 8-inch long roll. Transfer to the prepared baking sheet and straighten so they are approximately three inches apart. Slightly flatten the tops of each roll with your fingers until the rolls are about 2 1/2 inches wide.
|Roll Into Logs|
|Shape and Flatten Slightly|
Place cut side down on a prepared baking sheet. Bake for eight minutes, remove from oven and turn each piece over. Bake an additional 8 minutes on the second side and remove from the oven. Cool on the baking sheets, to permit some additional baking time out of the oven. When cool add the lemon glaze below.
|Cut On the Angle - Support Log while Cutting|
In a small bowl, stir together the powdered sugar and lemon peel. Stir in 1 teaspoon of lemon juice at a time. Add milk to thin until it is a drizzle consistency. Place the tips of your fingers into the glaze and shake them across the biscotti in the same direction. (See image below.) Continue doing this until the biscotti are glazed to your liking.
|Drizzles with Lemon Glaze|