Pistachio Amaretto Biscotti
2 cups flour
1-teaspoon ground cinnamon
1 ¼ teaspoon baking powder
2 ¼ sticks unsalted butter or margarine
½ cup of brown sugar
1/3 cup molasses
¼ cup white sugar
2 tablespoons finely chopped lemon rind
1 large egg yolk
1 whole egg lightly beaten
1 tablespoon Amaretto
¾ cup chopped pistachios
¾ cup toasted almonds, finely ground
Increase beater or blender speed until well blended.
In a separate bowl, mix butter, brown sugar, and molasses. Amaretto and white sugar until smooth. Fold in lemon rind and egg yolk. Now mix the two bowls together thoroughly until uniform.
Add pistachios and fold into batter. Grease and dust a cookie sheet with flour.
Roll dough into 2 or 3 long cylinders, cover with a towel or plastic wrap and refrigerate until the dough stiffens. Preheat oven to 350 degrees.
Coat the outside of each cylinder with whole egg glaze and light coating of white sugar. Bake cylinders for 25-30 Minutes or until brown.
Allow to cool enough to slice and slice into thick slices. Place slices back on to the cookie sheet. Bake slowly in a 275-degree oven for about ten minutes. Makes 3 dozen cookies.