Ingredients
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4 1/2 cups Flour, All purpose
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4 tsp Baking powder
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1 tsp Kosher salt
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2 cups Sugar
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8 ozs Butter unsalted
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4 ea Eggs
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1/3 cup Limoncello
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1 1/2 tsp Lemon extract
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1 cup shelled Pistachios
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2 tbsp Zest of a lemon
Directions
Steps
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1
Done
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Remove the butter from the refrigerator to soften for 30 minutes before you get started. |
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2
Done
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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. |
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3
Done
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Preheat the oven to 350ºF. |
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4
Done
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Line 2 large baking trays with parchment paper and set aside. |
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5
Done
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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. |
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6
Done
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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. |
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7
Done
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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. |
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8
Done
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For the drizzleCombine 1 tablespoon lemon juice and powdered sugar, and drizzle over the biscotti. |
