Total Time
1hr 11mins
Prep 35 mins
Cook 36 mins

Bake a batch of these delicious dunkers studded with that delectable nut. Present them as a gift in a colorful mug with a bag of gourmet coffee beans. From BH&G

Ingredients Nutrition

Directions

  1. Line 2 cookie sheets with parchment paper or light grease the cookie sheets; set aside.
  2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
  3. Add granulated sugar, baking powder, and 1/2 teaspoon salt; beat until combined, scraping side of bowl occasionally.
  4. Beat in eggs, lemon peel, and vanilla until combined.
  5. Beat in as much of the flour as you can with the mixer.
  6. Using a wooden spoon, stir in any remaining flour and the pistachio nuts.
  7. On alightly floured surface, divide dough into 3 portions.
  8. Shape each portion into an 8-inch-long loaf.
  9. Place loaves at least 3 inches apart on prepared cookie sheets.
  10. Flatten loaves to about 2-1/2 inches wide.
  11. Bake in a 375 degree F oven for 20 to 25 minutes or until golden and tops are cracked.
  12. (Loaves will spread slightly.).
  13. Let stand on cookie sheets on wire racks for 30 minutes.
  14. Reduce oven temperature to 325 degree F.
  15. Transfer loaves to a cutting board.
  16. Cut each loaf diagonally into 1/2-inch-thick slices.
  17. Place slices, cut sides down, on the same parchment-lined or greased cookie sheets.
  18. Bake in a 325 degree F oven for 8 minutes.
  19. Turn slices over and bake 8 to 10 minutes more or until dry and crisp.
  20. Transfer to wire reacks; cool.
  21. For icing, stir together powdered sugar and enough lemon juice or milk (1 to 2 tablespoons) to make icing of drizzling consistency.
  22. Drizzle over biscotti.
  23. Let stand until frosting is set.
  24. Makes about 36 cookies.
  25. Make-Ahead Tip: Prepare Lemon-Nut Biscotti as directed through Step 3, except do not drizzle with icing.
  26. Transfer to self-sealing freezer bags or arrange in layers separated by waxed paper in a freezer container.
  27. Seal, label, and freeze up to 3 months.
  28. To serve, thaw biscotti at room temperature 15 minutes.
  29. Drizzle with icing.
Most Helpful

5 5

This is an excellent biscotti recipe! My husband loved it as well .. I didn't use butter, as I think biscotti tastes better when it is made without it; I just added some milk instead .. thanks!

5 5

WOW, I'm so glad that I discovered these cookies. I couldn't find pistachio's at the market so I got pine nuts and toasted them. I replaced the butter with fat free evap milk and the sugar was Splenda. Also I had just a bit of fresh lemon left so I just whizzed it all in the food processor and added it, pulp and all. I measured and it was just a touch over 3 tsps (I made a half recipe). I chose to forgo the sugar glaze. These are so good! and so easy to make. I just mixed the dry stuff is a bowl, mixed all of the wet stuff and stirred them together and made the dough into a log, etc. They turned out perfectly, These cookies are not hard and crunchy and they slice very nicely with no crumbling. OH yes. I added a 1/4 tsp of soda because of the lemon and milk being together. I WILL make these again as soon as I come across the pistachio's.....and then I'll try almonds and then .............