Jenn-Air Attrezzi JSM900 User Manual page 13

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 cup (3 ounces) unsalted pistachio nuts
⁄
4
1 cup butter (1 stick)
⁄
2
1 1 cups sugar
⁄
2
3 eggs
1 tablespoon finely grated lemon peel
1 teaspoon vanilla
3 cups flour
teaspoon salt
1
⁄
2
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 attachment 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 medium 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 2
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
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.
1 " wide.
⁄
2
1 " thick. Place wire cooling racks on
⁄
2
12