Lemon-Tipped Pistachio Biscotti          
 

Ingredients:
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 tbs 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; divided 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.