2 Reviews

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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Katzen January 10, 2010

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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invictus February 24, 2009
Lemon Pistachio Biscotti