Limoncello Biscotti with Lemon Drizzle

• Remove the butter from the refrigerator to soften for 30 minutes before you get started.
• To toast the pistachios, heat nuts (whole) in a dry, heavy skillet over medium heat for 1 to 2 minutes or until they're golden brown and they give off a rich, toasty fragrance. ... Stir or toss the pistachios frequently for even toasting. Remove from pan to cool.
• Preheat the oven to 350ºF.
• Line 2 large baking trays with parchment paper and set aside.
• Using a stand mixer with the paddle attachment, cream sugar and butter until light and fluffy; With the mixer on low speed, add the eggs, one at a time, beating well after each addition. Next, add the Limoncello and lemon extract, beating well. Slowly add dry ingredients; beating on low speed until combined. Add pistachios and zest and mix well.
• For the first baking, turn the dough out onto the middle of one of the baking sheets and pat the dough into a 7" × 15" rectangle. Bake until golden and slightly firm, about 30 minutes then allow to cool.
• Reduce the oven temperature to 325°F. Remove cooled biscotti from pan; cut diagonally into biscuits about 3/4 inch thick. Place the biscotti on the parchment paper-lined baking sheets. Bake for 10 minutes then turn over and bake for a further 10 minutes. Let cool completely before serving.

For the lemon drizzle

• Combine 1 tablespoon lemon juice and powdered sugar to a dropping consistency and drizzle over the biscotti.