Lemon Tipped Pistachio Biscotti

-CHUCK OZBURN (HBWK07A) 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 tb 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; divied 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.
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