Biscotti with Pistachios and Lemon
- 2 1/4 cups pastry flour, whole wheat or you can use half white flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup brown sugar, light firmly paked
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract pure
- 1 teaspoon lemon zest grated
- 2 tablespoons lemon juice
- 1 cup pistachio nuts shelled and raw
- Position rack in the center of the oven, preheat to 350F.
- Line two baking sheets with parchment papper.
- Sift together flour, baking soda, baking powder and salt in a large bowl.
- Beat brown sugar, eggs, vanilla and lemon zest with electric mixer for 5 minutes, or until tripled in volume.
- Beat in flour mixture.
- Stir in lemon juice, then whole pistachios.
- Shape dough into 2 12 by 2 1/2 inches logs on a lightly floured working surface.
- Transfer two logs to one of the prepared baking sheets, and bake 20 to 25 minutes, or until golden.
- Cool for 15 minutes.
- Reduce oven temperature to 325F degree.
- Switch the oven racks to the upper and lower thirds of the oven.
- Slice the logs on the diagonal into cookies 13 inch thick with serrated knife.
- Bake another 10 minutes.
- Turn the biscotti over and rotate the pans from top to bottom; bake until dry, about 10 minutes more, or until golden brown on both sides.
- Cool on wire rack.
- Storage in an air-tight container.
pastry flour, baking soda, baking powder, salt, brown sugar, eggs, vanilla, lemon zest, lemon juice, pistachio nuts
Taken from recipeland.com/recipe/v/biscotti-pistachios-lemon-50277 (may not work)