Lemon-Tipped Pistachio Biscotti

---------- Recipe via Meal-Master (tm) v8.05

Title: Lemon-Tipped Pistachio Biscotti
Categories: Cheesecakes, Ethnic, Bakery, Biscotti
Yield: 1 Servings

-CHUCK OZBURN (HBWK07A)
2 c All-purpose flour
2 ts Baking powder
1/4 c Butter; room temperature
2/3 c Sugar
1 1/2 ts Grated lemon zest
1 Egg
2 Egg whites
1 ts Vanilla
1/2 c Shelled salted roasted
-pistachio nuts; chop coarse
LEMON ICING
1 c Sifted confectioner's sugar
1/2 ts Grated lemon zest
1 To 1 1/2 tb lemon juice

In a medium-size bowl, mix flour and baking powder; set aside; in a
large
bowl, beat butter, sugar and lemon zest until well blended; beat in egg
then egg whites; beat in vanilla; gradually add flour mixture beating
until
well blended; stir in pistachios; divied dough in half; on a lightly
floured board, shape each half into a long loaf about 1 1/2 inches in
diameter; place loaves about 3 inches apart on a greased baking sheet;
flatten each loaf to a thickness of about 1/2 inch; bake in a 350~F
oven
until firm to the touch, 15 to 18 minutes; remove baking sheet from
oven;
cut hot loaves crosswise into about 1/2 inch thick slices; turn slices
cut
side down and spread slightly on TWO baking sheets; return to oven and
continue to bake until cookies look dry and are lightly browned, about
10
more minutes; transfer cookies to wire racks and let cool completely;
prepare Lemon Icing; spread icing over about 1 inch of one end of each
cookie; let stand until icing is firm, about 15 minutes; store
airtight.
Makes about 4-1/2 dozen cookies. Lemon Icing In a small bowl, stir
together
the sugar and lemon zest; add just enough lemon juice to give icing a
good
spreading consistency.

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