Pistachio Amaretto Biscotti

2 cups flour
1 tsp. ground cinnamon
1-1/4 tsp. baking powder
2-1/4 sticks unsalted butter or margarine
1/2 cup brown sugar
1/3 cup molasses
1/4 cup sugar
2 Tbs. finely chopped lemon rind
1 large egg yolk
1 whole egg lightly beaten
1 Tbs. Amaretto
3/4 cup chopped pistachios
3/4 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.

Heat oven to 350. 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