Lemon Pistachio Biscotti

I love biscotti!  This recipe makes a nice crunchy cookie with lots of big flavors.  If your pistachio nuts are salted, omit the salt called for in the recipe.  Enjoy!

LEMON PISTACHIO BISCOTTI
From Better Homes and Gardens Biggest Book of Cookies

YIELD - ABOUT 42 COOKIES

INGREDIENTS - COOKIES
1/3 cup butter, softened
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
4 teaspoons lemon zest
1 1/4 cups pistachio nuts

INGREDEINTS - LEMON ICING
1 cup sifted powdered sugar
1 teaspoon lemon zest
1-2 tablespoons lemon juice

DIRECTIONS
1. Grease a large cookie sheet and set aside.  Preheat oven to 375 degrees F.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and lemon zest with a wooden spoon. Stir in pistachio nuts.

3. Divide dough into three equal portions. Shape each portion into an 8-inch-long roll. Place rolls at least 3 inches apart on prepared cookie sheet and flatten to about 2 1/2 inches wide. Bake at 375 degrees F for 20 to 25 minutes or until golden brown and tops are cracked (loaves will spread slightly). Cool on cookie sheet for 1 hour.

4. Reduce oven temperature to 325 degrees F. Transfer rolls to a cutting board. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut side down, on an ungreased cookie sheet. Bake for 8 minutes. Turn slices over and bake for 8 to 10 minutes more or until dry and crisp (do not overbake). Transfer cookies to a wire rack and let cool.

5. For the lemon icing combine powdered sugar, lemon zest, and lemon juice to make an icing with a drizzling consistency.  Once cookies are cool, drizzle with icing.  Allow icing to dry before storing.