Lemon Pistachio Biscotti

Total Time
1hr 18mins
Prep 35 mins
Cook 43 mins

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.

Ingredients Nutrition

Directions

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

5 5

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.

4 5

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!