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Limoncello Biscotti with Lemon Drizzle

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Ingredients

4 1/2 cups Flour, All purpose
4 tsp Baking powder
1 tsp Kosher salt
2 cups Sugar
8 ozs Butter unsalted
4 ea Eggs
1/3 cup Limoncello
1 1/2 tsp Lemon extract
1 cup shelled Pistachios
2 tbsp Zest of a lemon

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Limoncello Biscotti with Lemon Drizzle

Features:
    Cuisine:
    • Medium

    Ingredients

    Directions

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    Steps

    1
    Done

    Remove the butter from the refrigerator to soften for 30 minutes before you get started.

    2
    Done

    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.

    3
    Done

    Preheat the oven to 350ºF.

    4
    Done

    Line 2 large baking trays with parchment paper and set aside.

    5
    Done

    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.

    6
    Done

    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.

    7
    Done

    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.

    8
    Done

    For the drizzle

    Combine 1 tablespoon lemon juice and powdered sugar, and drizzle over the biscotti.

    Ian Cooks

    TasteofCotswoldDowns.com site owner

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