Recipes

Makes: 3-4 dozen cookies
Ingredients
1 cup butter
2 cups sugar
6  eggs
2 Tbsp lemon rind
2 tsp vanilla
5 1/2 cups flour
1 Tbsp baking powder
2 tsp salt
2 cups shelled, salted pistachios
Lemon Drizzle

1/2 cup icing sugar
1 Tbsp lemon juice
Directions
Pre-heat 325 degree oven
In a large bowl, beat butter and sugar until light and fluffy
Beat in eggs – one at a time
Add lemon rind and vanilla
In a separate bowl, whisk together flour, baking powder and salt
Stir flour mixture into butter mixture
Stir in nuts
Divide dough into quarters
With floured hands, shape each into a log about 12 inches long.
Place 2 about 4 inches apart on each pan, flatten to about 3 inches wide.
Bake in top and bottom thirds of 325 degree oven for 30 minutes, switching 1/2 way through
Transfer to a rack for 10-15 min
Transfer to a cutting board, using a serrated knife cut diagonally into 1/2 inch width thick slices.
Stand slices upright on same pans
Return to oven, bake rotating and switching pans halfway through for 30-40 minutes until dry and crisp
Transfer to rack set on waxed paper
Let cool
Lemon Drizzle
In a small bowl mix icing sugar and lemon juice to make a smooth paste
Put in a plastic bag and decorate biscotti