Starbucks Lemon-Tipped Biscotti Recipe

Ingredients

• 6 tablespoons unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1 tablespoon grated lemon zest
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup shelled pistachios, roasted and coarsely chopped
• 2 cups sifted powdered sugar
• 1 teaspoon grated lemon zest
• 1/4 cup lemon juice

Instructions

1. Preheat your oven to 375°F and prepare to create some magic. In a large bowl, beat 6 tablespoons of unsalted butter, 1/2 cup of granulated sugar, and 1 tablespoon of grated lemon zest until everything’s well blended and creamy. Add 2 large eggs, one at a time, making sure to beat well after each addition. Stir in 1 teaspoon of vanilla extract for that extra warmth.
2. In a small bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Gradually add the dry mixture to the buttery goodness, blending thoroughly. Finally, stir in 1 cup of shelled pistachios that have been roasted and coarsely chopped. Be prepared for a soft dough that’s a little sticky.
3. On a lightly floured work surface, divide your dough in half. Lightly flour each piece and shape them into logs, each about 1 1/2 inches in diameter and 9 inches long. Place the logs about 3 inches apart on an ungreased baking sheet. Press each log down gently until they are about 3/4 inch thick and 3 inches wide. Bake until they are puffed and lightly browned on top, approximately 20 minutes.
4. After baking, cool the logs on the pan for 10 minutes. Then, using a long, sharp knife, cut each log crosswise into slices that are 3/4 inch thick. Remember, make each cut with a single swipe; no sawing here, as that could break the cookies. Place the cookies cut side down on the baking sheet, and they’re allowed to be close together.
5. Pop the cookies back in the oven and bake for an additional 10 minutes. After that, using tongs, carefully turn each cookie over and bake until they are golden, another 10 minutes more. Once done, transfer them to wire racks to cool completely.
6. While the biscotti are cooling, let’s make the icing. In a small bowl, mix together 2 cups of sifted powdered sugar, 1 teaspoon of grated lemon zest, and 1/4 cup of lemon juice. Beat until it’s smooth, adding more lemon juice if needed to get that lovely coating consistency. Dip one end of each biscotti into the icing, turning to coat evenly, and place them on a wire rack until the icing sets.