Lemon Pistachio Biscotti

Recipe by Sydney Mike
READY IN: 1hr 18mins




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