Sweet Saturdays #70

Pistachio Lemon Biscotti

These cookies are great with tea or coffee. They can also be served with fresh fruit desserts.

Ingredients

• 2 cups +2 tbsp. all-purpose flour
• 1 ½ tsp. baking powder
• ¼ tsp. salt
• ¾ cup granulated natural cane sugar
• ½ cup butter
• 2 eggs, beaten
• 1 tsp. finely grated lemon zest
• 2 tbsp. freshly squeezed lemon juice
• ½ cup shelled unsalted pistachios

Directions

1. Preheat oven to 325F. Line a cookie sheet with foil
2. In a bowl, combine flour, baking powder and salt.
3. In a separate bowl, using an electric mixture, beat sugar with butter on medium speed for 2 minutes or until light and fluffy. Beat in eggs and lemon zest and juice until thoroughly combined. Gradually add flour mixture, beating on low speed just until a dough forms. Do not overbeat. Mix in pistachios.
4. Divide dough into quarters. On a prepared baking sheet shape each portion into long rectangular log about 14 inches long by 1 ½ inches wide by ½ inch thick.
5. Bake in a preheated oven for 25-30 minutes or until lightly golden and firm. Let cool on pan on a rack for 5 minutes. Transfer to a cutting board. Using a serrated knife, cut each log on a 45-degree angle into ½-inch thick slices. Arrange, cut side up, on baking sheet for 5 to 8 minutes longer or until dry and toasted. Slide foil with biscotti onto a rack and let cool to room temperature. Store in an airtight container at room temperature for up to 2 week or freeze for up to 2 months.

Bible Readings: 1 Kings 16-18, Luke 22:47-71