Lemon-Nut Biscotti

Recipe by Bev I Am
READY IN: 1hr 11mins
YIELD: 36 cookies




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