In one word, "unique."  Who would have ever thought that lemon, pistachio and biscotti belonged together?  The 3 things I was missing all merged in this delicious cookie of unique contrasts.

     COOKIE INGREDIENTS
      1/3 cup butter, softened
     2/3 cup sugar
     2 teaspoons baking powder
     1/4 teaspoon salt
     2 eggs
      1 teaspoon vanilla
     2 cups flour
     2 tablespoons finely shredded lemon peel
     1 1/4 cups of pistachio nuts, shelled, rinsed
         & slightly crushed

     ICING
     1 cup confectioners sugar
     1 tablespoon finely shredded lemon peel
     1 1/2 tablespoons lemon juice

Beat butter with electric mixer on med-high for 30 seconds.  Add sugar, baking powder and salt.  Beat until combined scraping sides.  Continue with eggs & vanilla.  Add 1/2 cup flour then stir in the lemon peel & rest of flour by hand.  Mix in nuts.

Divide dough into 3 equal portions.  Shape each portion into an 8" x 2 1/2" roll slightly flattened on a  lightly greased cookie sheet.  Bake at 375 for 20 minutes (until golden brown & tops are cracked).  Cool for 45 minutes.

Use a serrated knife to cut each roll diagonally into 1/2" slices.  Place slices, cut sides down, on ungreased cookie sheets and bake at 325 for 9 minutes.  Turn slices over and bake for an additional 9 minutes.

Prepare icing in a small bowl.  Spread or drizzle over top of cooled cookies.