Jenn-Air JSM900 manual Lemon-Pistachio Biscotti

Lemon-Pistachio Biscotti

This twice-baked Italian cookie is a perfect accompaniment to your favorite cup of coffee. It also makes a wonderful gift, tucked in a gift bag along with some gourmet coffee beans.

3⁄4 cup (3 ounces) unsalted pistachio nuts 1⁄2 cup butter (1 stick)

11⁄2 cups sugar 3 eggs

1 tablespoon finely grated lemon peel

1 teaspoon vanilla

3 cups flour

1⁄2 teaspoon salt

1 tablespoon baking powder

1 cup powdered sugar

2 tablespoons lemon juice

Lightly butter a large cookie sheet. Set aside. In large bowl, use flat beater attach- ment to beat together butter and sugar. Gradually work up to setting #5. Add eggs, lemon peel and vanilla, and resume beating on setting #2 until combined. In medi- um bowl, stir together flour, salt and baking powder. Gradually add flour mixture to egg mixture using setting #1 and then mix well on setting #4. Stir in pistachios. Turn onto floured surface and divide dough into two pieces. Shape each piece into a tube that is approximately 12" long. Place rolls on cookie sheet, leaving space between rolls. Flatten tops of rolls slightly so they are about 21⁄2" wide.

Bake at 350° F (Convect Bake 325° F) for 25-30 minutes or until lightly browned and firm to the touch. Cool for 10 minutes. Reduce oven temperature to 325° F (Convect Bake 300° F).

Carefully transfer the rolls to a cutting board and slice each one diagonally into cookies about 1⁄2" thick. Place wire cooling racks on each of three cookie sheets. Lay biscotti, cut side down, on wire racks (approximately 12 cookies per sheet).* Return them to the oven for 10-15 minutes or until biscotti are firm and crisp. Cool.

Beat together powdered sugar and lemon juice on setting #6 until smooth. Drizzle over biscotti and serve.

*If cooling racks are not available, add 5 minutes to the baking time and simply turn biscotti halfway through.

Makes 36 biscotti.

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