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    You are in: Home / Recipes / Lemon Pistachio Biscotti Recipe
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    Lemon Pistachio Biscotti

    Lemon Pistachio Biscotti. Photo by Katzen

    1/2 Photos of Lemon Pistachio Biscotti

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 18 mins

    35 mins

    43 mins

    Sydney Mike's Note:

    The pairing of lemon & pistachio makes for a great, crisp cookie. The recipe comes from the 1999 cookbook, Cookies for Christmas. Preparation time does not include the initial cooling time.

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    Ingredients:

    Serves: 36

    Yield:

    biscotti

    Units: US | Metric

    FOR THE COOKIE

    FOR THE ICING

    Directions:

    1. 1
      FOR THE COOKIE ~ Preheat oven to 375 degrees F & lightly grease several cookie sheets or 1 LARGE one.
    2. 2
      In large mixing bowl, beat butter with electric mixer on medium-high speed for 30 seconds.
    3. 3
      Add sugar, baking powder & salt, beating to cimbine & scraping sides of bowl occasionally.
    4. 4
      Beat in eggs & vanilla until combined.
    5. 5
      Beat in lemon zest & as much of the flour as you can with the mixer.
    6. 6
      Using a wooden spoon or your hands, stir or knead in remaining flour & pistachio nuts.
    7. 7
      On lightly floured surface, divide dough into 3 equal portions.
    8. 8
      Shape each portion into an 8-inch-long loaf.
    9. 9
      Flatten loaves to about 2 1/2 inches wide, & place them at least 3 inches apart on prepared cookie sheet(s).
    10. 10
      Bake 20-25 minutes or until golden brown & tops are cracked. (Loaves will spread slightly.).
    11. 11
      Cool on cookie sheet for 30 minutes,
    12. 12
      When cooled, preheat oven to 325 degrees F, then transfer loaves to a cutting board to cut each loaf into 1/2-inch-thick slices.
    13. 13
      Place slices, cut sides down on previously used cookie sheet(s), & bake 8 minutes.
    14. 14
      Turn slices over & bake 8-10 minutes more or until dry & crisp.
    15. 15
      Transfer to wire rack & cool.
    16. 16
      FOR THE ICING ~ In a small mixing bowl, stir together sifted powdered sugar & 1 teaspoon lemon zest.
    17. 17
      Stir in enough lemon juice (or milk) to make icing of drizzling consistency.
    18. 18
      Either dip 1/4 of one end of each cookie into icing OR drizzle each with icing.

    Ratings & Reviews:

    • on January 10, 2010

      55

      I really enjoyed these biscotti! I was fortunate to have a zesty lemon - it only took one lemon to make all of the zest I needed - and I'll admit to using very rounded measures, too. One thing I love about pistachio is how easy the slice in biscotti, so I just threw mine in whole. I used lemon juice in the icing, and when I tasted it, it did seem rather tart, but when placed on the biscotti, it was a perfect contrast! Wonderful, Syd - thanks for posting (although I do think next time I'll toss in some dried cranberries and almonds like your Syd's Biscotti recipe!) Made for PRMR Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2009

      45

      This makes for a nice cookie. I only had the zest of one lemon to use so I subbed half of the vanilla extract for half lemon to make up the difference. I rough chopped the pistachios, guessing that this is what was intended. After 20 minutes in the oven my loaves were very brown so I am thankful that I checked them. I chose to use lemon juice in the icing but it turned out too tart for me so I decided to make again with the milk and it was just right. Thanks for a great way to enjoy my afternoon coffee Sydney Mike!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon Pistachio Biscotti

    Serving Size: 1 (25 g)

    Servings Per Recipe: 36

    Amount Per Serving
    % Daily Value
    Calories 101.6
     
    Calories from Fat 39
    39%
    Total Fat 4.4 g
    6%
    Saturated Fat 1.4 g
    7%
    Cholesterol 16.2 mg
    5%
    Sodium 57.3 mg
    2%
    Total Carbohydrate 13.9 g
    4%
    Dietary Fiber 0.7 g
    3%
    Sugars 7.4 g
    29%
    Protein 2.1 g
    4%

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