Jenn-Air JSM900DAAP - Attrezzi Satin Platinum Stand Mixer User Manual page 15

Lemon-Pistachio Biscotti
This twice-baked kahan cookie i_a pe_ect acccm_parmm, nt toyour f_rorite cup o[ co[_,e.
3_ cup (3 ounces) unsalted pistachio nuts
19 cup butter (1 stick)
1 lJ2 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
merit 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 flora, 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 212" wide.
F, a ke at 350 ° F (Convect Bake 325 ° F) tor 25 30 minutes or until lightly browned
and firm to the touch. Cool for IO minutes. Reduce oven temperature to 325 ° F
((onvect I3ake 300 ° F).
(arefullv transfer the rolls to a cutting board and slice each one diagonally into
cookies about 12" fllick. 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 IO 15 minutes or until biscotti are firm and crisp.
Cool.
F, e at together powdered sugar and lemon juice on setting #6 until smooth. I)rizzle
over biscotti and serve.
*If cooling racks are not available, add 5 minutes to the baking time and simply
turn biscotti hallway through.
Makes 36 biscotti.
14