PISTACHIO BISCOTTI
Steps:
- Preheat the oven to 350 degrees F.
- Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven.
- In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.
- Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.
LEMON PISTACHIO BISCOTTI
The pairing of lemon & pistachio makes for a great, crisp cookie. The recipe comes from the 1999 cookbook, Cookies for Christmas. Preparation time does not include the initial cooling time.
Provided by Sydney Mike
Categories Dessert
Time 1h18m
Yield 36 biscotti, 36 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE COOKIE ~ Preheat oven to 375 degrees F & lightly grease several cookie sheets or 1 LARGE one.
- In large mixing bowl, beat butter with electric mixer on medium-high speed for 30 seconds.
- Add sugar, baking powder & salt, beating to cimbine & scraping sides of bowl occasionally.
- Beat in eggs & vanilla until combined.
- Beat in lemon zest & as much of the flour as you can with the mixer.
- Using a wooden spoon or your hands, stir or knead in remaining flour & pistachio nuts.
- On lightly floured surface, divide dough into 3 equal portions.
- Shape each portion into an 8-inch-long loaf.
- Flatten loaves to about 2 1/2 inches wide, & place them at least 3 inches apart on prepared cookie sheet(s).
- Bake 20-25 minutes or until golden brown & tops are cracked. (Loaves will spread slightly.).
- Cool on cookie sheet for 30 minutes,
- When cooled, preheat oven to 325 degrees F, then transfer loaves to a cutting board to cut each loaf into 1/2-inch-thick slices.
- Place slices, cut sides down on previously used cookie sheet(s), & bake 8 minutes.
- Turn slices over & bake 8-10 minutes more or until dry & crisp.
- Transfer to wire rack & cool.
- FOR THE ICING ~ In a small mixing bowl, stir together sifted powdered sugar & 1 teaspoon lemon zest.
- Stir in enough lemon juice (or milk) to make icing of drizzling consistency.
- Either dip 1/4 of one end of each cookie into icing OR drizzle each with icing.
Nutrition Facts : Calories 101.7, Fat 4.4, SaturatedFat 1.5, Cholesterol 16.3, Sodium 57.3, Carbohydrate 13.9, Fiber 0.8, Sugar 7.4, Protein 2.2
LEMON PISTACHIO BISCOTTI
Provided by Nick Malgieri
Categories Cookies Egg Dessert Bake Lemon Pistachio Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 60 biscotti
Number Of Ingredients 9
Steps:
- 1. Set a rack in the middle of the oven and preheat to 350°.
- 2. In a medium bowl, combine the flour, sugar, and baking powder; stir well to mix. Stir in the pistachios.
- 3. In another bowl, whisk the eggs with the lemon zest, juice, and vanilla. Use a rubber spatula to stir the egg mixture intot he dry ingredients. Continue to stir until a stiff dough forms.
- 4. Scrape the dough onto a lightly floured work surface and divide it in half. Roll each half under th epalms of your hands into a cylinder a little shorter than your baking sheet. Place the logs of dough on the baking sheet, making sure they are not too close to each other or to the sides of the pan. With the palm of your hand, press down gently to flatten the logs.
- 5. Bake for about 25 to 30 minutes, or until the logs are well risen and have spread to about double their size. The logs are done when, pressed with a fingertip, they feel firm. Place the pan on a rack to cool the logs completely.
- 6. Reset the racks in the upper and lower thirds of the oven. Reduce the oven temperature to 300°F. Place each of the cooled logs on a cutting board and cut it into 1/3-inch thick diagonal slices. Arrange the biscotti on the prepared pans, cut side down. It isn't necessary to leave space between them. Bake the biscotti for about 15 or 20 minutes or until they are dry and lightly golden. Cool on the pan on a rack.
- 7. Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
STARBUCKS LEMON-TIPPED BISCOTTI
Make and share this Starbucks Lemon-Tipped Biscotti recipe from Food.com.
Provided by Rachel-Snachel
Categories Dessert
Time 1h5m
Yield 30 Biscotti
Number Of Ingredients 12
Steps:
- Preheat an oven to 375°F In a large bowl, beat the butter, sugar, and lemon zest until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder, and salt. Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft.
- On a lightly floured work surface, divide the dough in half. Lightly flour each piece and shape it into a log about 1 1/2" in diameter and 9" long. Place the logs about 3" apart on an ungreased baking sheet. Press each log down to make it about 3/4" thick and 3" wide. Bake until puffed and lightly browned on top, about 20 minutes.
- Cool 10 minutes on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4" thick slices. Make each cut with a single swipe of the blade. Don't use a sawing motion, which will break the cookies. Place the cookies, cut side down, on the baking sheet. (The cookies can be touching.) Bake 10 minutes.
- Remove from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden, 10 minutes more. Transfer to wire racks to cool completely.
- To make the icing: in a small bowl, combine the powdered sugar, lemon zest, and lemon juice and beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip evenly. Place on a wire rack until the icing sets.
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LEMON PISTACHIO BISCOTTI - ANNA BANANA
From annabanana.co
3.9/5 (14)Total Time 57 minsCategory DessertCalories 127 per serving
- Preheat the oven to 175 C (fan) and line two medium or one large baking tray with baking paper.
- In a large mixing bowl, beat together the eggs and sugar until pale and fluffy, about 3-4 minutes, then add almond extract, olive oil and limoncello. Whisk for another minute or so, until all the ingredients are combined. Tip in the pistachios and almonds and using a spoon or spatula, combine them into the mixture.
- In a separate bowl, mix together the flour, baking powder, salt, ground cardamom and lemon zest. Add the dry ingredients to the bowl with wet ingredients and using a wooden spoon or spatula, fold all ingredients together until combined.
- Tip the mixture into a well floured surface. Make sure your hands are well floured too. Divide the dough into two pieces, then shape each into a rough log (mine were about 15cm long and about 7cm wide, but no need to be precise here). You may want to use dough scraper, as it makes this process a lot easier, but you can also do this by hand. Transfer each of the logs onto baking sheet/ tray and bake for 20 minutes until golden.
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5/5 (1)Calories 111 per servingCategory Dessert
- Place sugar in a stand mixer fixed with with paddle attachment. Add eggs, one by one, and mix on medium-low speed after each addition. Add lemon zest and mix to combine.
- Add dry ingredients to wet ingredients in two additions, mixing with a spatula until just combined. Fold in pistachios and mix until incorporated. Do not overmix.
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