Jenn-Air JSM900EAAU - Attrezzi Antique Copper Stand Mixer User Manual page 15

Lemon-Pistachio Biscotti
This twice-baked Italian cookie is a perfect accompaniment to your favorite cup of coffee.
It also makes a wonderful gift, tucked in a gift bag along with some gourmet coffee beans.
3⁄4 cup (3 ounces) unsalted pistachio nuts
1⁄2 cup butter (1 stick)
11⁄2 cups sugar
3 eggs
1 tablespoon finely grated lemon peel
1 teaspoon vanilla
3 cups flour
1⁄2 teaspoon salt
1 tablespoon baking powder
1 cup powdered sugar
2 tablespoons lemon juice
Lightly butter a large cookie sheet. Set aside. In large bowl, use flat beater attach-
ment to beat together butter and sugar. Gradually work up to setting #5. Add eggs,
lemon peel and vanilla, and resume beating on setting #2 until combined. In medi-
um bowl, stir together flour, salt and baking powder. Gradually add flour mixture
to egg mixture using setting #1 and then mix well on setting #4. Stir in pistachios.
Turn onto floured surface and divide dough into two pieces. Shape each piece into a
tube that is approximately 12" long. Place rolls on cookie sheet, leaving space
between rolls. Flatten tops of rolls slightly so they are about 21⁄2" wide.
Bake at 350° F (Convect Bake 325° F) for 25-30 minutes or until lightly browned
and firm to the touch. Cool for 10 minutes. Reduce oven temperature to 325° F
(Convect Bake 300° F).
Carefully transfer the rolls to a cutting board and slice each one diagonally into
cookies about 1⁄2" thick. Place wire cooling racks on each of three cookie sheets.
Lay biscotti, cut side down, on wire racks (approximately 12 cookies per sheet).*
Return them to the oven for 10-15 minutes or until biscotti are firm and crisp.
Cool.
Beat together powdered sugar and lemon juice on setting #6 until smooth. Drizzle
over biscotti and serve.
*If cooling racks are not available, add 5 minutes to the baking time and simply
turn biscotti halfway through.
Makes 36 biscotti.
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