Pistachio Biscotti

This is why I had pistachios left for the previous post - I made biscotti to share with a friend who had surgery.

3/4 Cup Butter, Softened

1/2 Cup Sugar

1 Large Egg

1 Tsp Vanilla

1 Cup Cornmeal

1 Tsp Baking Powder

1 1/2 Cup All Purpose Flour

1 Cup Chopped Pistachios

2 Tsp Lime Zest

Heat oven to 375 degrees.  

Beat butter on medium until light in color.  Add sugar and beat until combined.  Scrape bowl, beat in egg and vanilla.  Add cornmeal, baking powder and flour.  The stir in nuts and lime peel.

Shape dough into three 8 x 1 1/2 inch flattened loaves.  Place on a large, uncreased cooking sheet and bake 20 minutes or until a wooden pick inserted near center comes out clean.  Cool on the cookie sheet for one hour.

Heat oven to 325 degrees.  Place each loaf on a cutting board and cut into 1/2 inch slices then return those slices to the cookie sheet.  Bake 10 minutes, turn, bake 10 minutes more.  Cool on racks.

Store in an airtight container at room temperature for up to three days.  Refrigerate if longer.