Meal Type:

Cook Method: Oven

Cuisine: Italian

     Serving Size: 24 6 12 24 48 96 - Change

Submitted By: Ben S. - See All My Recipes

1. Beat butter, sugar and 1 tsp.

2. peel till well blended. Add eggs, 1 at a time, stirring well after each addition.

3. Stir in vanilla. Mix flour and baking powder together.

4. Add nuts. Divide dough in half. On lightly floured board, shape each portion into a roll about 1 1/2" in diameter.

5. Place rolls on greased baking sheets at least 3" apart.

6. Flatten rolls to make 1/2" thick loaves. Bake at 350 for 15 minutes Remove from over and cut crosswise into 1/2" slices.

7. Lay cut side down on baking sheet. Bake till browned, about 20 minutes Cool.

8. Spread icing on tips of each cookie. ICING: Mix sifted powdered sugar,1/2 tsp.

9. lemon peel and 1 to 1 1/2 tsp. lemon juice enough to make icing easy to spread.

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Dietary Notes:

This Lemon Pistachio Biscotti recipe is low-sodium with 25.25mg per serving

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