Lemon-Tipped Pistachio Biscotti

• 2 cups flour, all-purpose
• 2 teaspoons baking powder
• 1/4 cup butter room temperature
• 23 cup sugar
• 1 1/2 teaspoons lemon zest grated
• 1 each eggs
• 2 each egg whites
• 1 teaspoon vanilla extract
• 1/2 cup pistachio nuts shelled, salted, roasted, chopped coarse
• 1 cup powdered sugar sifted
• 1/2 teaspoon lemon zest grated
• 1 tablespoons lemon juice

1. In a medium-size bowl, mix flour and baking powder.
2. Set aside.
3. In a large bowl, beat butter, sugar and lemon zest until well blended.
4. Beat in egg then egg whites; beat in vanilla; gradually add flour mixture beating until well blended.
5. Stir in pistachios.
6. Divide dough in half; on a lightly floured board, shape each half into a long loaf about 1 1/2 inches in diameter.
7. Place loaves about 3 inches apart on a greased baking sheet; flatten each loaf to a thickness of about 1/2 inch.
8. Bake in a 350~F oven until firm to the touch, 15 to 18 minutes; remove baking sheet from oven.
9. Cut hot loaves crosswise into about 1/2 inch thick slices; turn slicescut side down and spread slightly on TWO baking sheets.
10. Return to oven and continue to bake until cookies look dry and are lightly browned, about 10 more minutes; transfer cookies to wire racks and let cool completely.
11. Prepare Lemon Icing; Make Lemon Icing In a small bowl, stir together the sugar and lemon zest; add just enough lemon juice to give icing a good spreading consistency.
12. Spread icing over about 1 inch of one end of each cookie; let stand until icing is firm, about 15 minutes.
13. Store airtight.

flour, baking powder, butter, sugar, lemon zest, eggs, egg whites, vanilla, pistachio nuts, powdered sugar, lemon zest, lemon juice

Taken from recipeland.com/recipe/v/lemon-tipped-pistachio-biscotti-37018 (may not work)