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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 hr 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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    Serves: 36



    Units: US | Metric




    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.

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    Ratings & Reviews:

    • on January 10, 2010


      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.

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    • on February 25, 2009


      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!

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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
    Total Fat 4.4 g
    Saturated Fat 1.4 g
    Cholesterol 16.2 mg
    Sodium 57.3 mg
    Total Carbohydrate 13.9 g
    Dietary Fiber 0.7 g
    Sugars 7.4 g
    Protein 2.1 g

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