Lemon Pistachio Biscotti
Bright, zesty, and irresistibly crunchy, Lemon Pistachio Biscotti are the perfect balance of citrusy freshness and nutty richness. Infused with fragrant lemon zest and juice, these Italian-inspired twice-baked cookies are studded with crunchy shelled pistachios, delivering a delightful texture in every bite. The recipe combines simple pantry staples like all-purpose flour, sugar, and butter, along with a hint of vanilla, creating a subtly sweet base that complements the vibrant lemon and pistachio flavors. Ideal for pairing with coffee or tea, these biscotti are crisp, golden, and perfect for moments of indulgence or gifting. Ready in just over an hour, this elegant treat makes 20 pieces of bakery-quality goodness you’ll love to share.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.25 cups unsalted butter
- 2 pieces large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 0.75 cups shelled, unsalted pistachios
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut the unsalted butter into small pieces and mix it into the dry ingredients using a pastry cutter or your hands until it resembles coarse crumbs.
In a separate small bowl, whisk together the eggs, lemon zest, vanilla extract, and lemon juice until well combined.
Pour the wet ingredients into the dry ingredients and stir until the dough begins to come together.
Add the pistachios to the dough and knead gently until evenly distributed, being careful not to overwork the dough.
Divide the dough in half and shape each portion into a rectangular log about 10 inches long and 2 inches wide. Place them on the prepared baking sheet.
Bake for 25 minutes, or until the logs are lightly golden and firm to the touch.
Remove the logs from the oven and let them cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).
Using a serrated knife, slice each log diagonally into 1/2-inch-thick biscotti pieces.
Place the biscotti cut side down on the baking sheet and bake for an additional 10-12 minutes. Flip them over and bake for another 10-12 minutes, or until crisp and golden.
Remove the biscotti from the oven and allow them to cool completely on a wire rack before serving or storing.
Nutrition Facts
Calories |
2292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 364.8 g | 133% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 157.5 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 201 mg | 15% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1315 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
