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1
Line 2 cookie sheets with parchment paper or light grease the cookie sheets; set aside.
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2
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
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3
Add granulated sugar, baking powder, and 1/2 teaspoon salt; beat until combined, scraping side of bowl occasionally.
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4
Beat in eggs, lemon peel, and vanilla until combined.
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5
Beat in as much of the flour as you can with the mixer.
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6
Using a wooden spoon, stir in any remaining flour and the pistachio nuts.
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7
On alightly floured surface, divide dough into 3 portions.
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8
Shape each portion into an 8-inch-long loaf.
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9
Place loaves at least 3 inches apart on prepared cookie sheets.
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10
Flatten loaves to about 2-1/2 inches wide.
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11
Bake in a 375 degree F oven for 20 to 25 minutes or until golden and tops are cracked.
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12
(Loaves will spread slightly.).
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13
Let stand on cookie sheets on wire racks for 30 minutes.
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14
Reduce oven temperature to 325 degree F.
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15
Transfer loaves to a cutting board.
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16
Cut each loaf diagonally into 1/2-inch-thick slices.
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17
Place slices, cut sides down, on the same parchment-lined or greased cookie sheets.
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18
Bake in a 325 degree F oven for 8 minutes.
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19
Turn slices over and bake 8 to 10 minutes more or until dry and crisp.
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20
Transfer to wire reacks; cool.
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21
For icing, stir together powdered sugar and enough lemon juice or milk (1 to 2 tablespoons) to make icing of drizzling consistency.
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22
Drizzle over biscotti.
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23
Let stand until frosting is set.
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24
Make-Ahead Tip: Prepare Lemon-Nut Biscotti as directed through Step 3, except do not drizzle with icing.
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25
Transfer to self-sealing freezer bags or arrange in layers separated by waxed paper in a freezer container.
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26
Seal, label, and freeze up to 3 months.
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27
To serve, thaw biscotti at room temperature 15 minutes.
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28
Drizzle with icing.
