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Lemon Pistachio Biscotti



  • 1 1/2 cups shelled pistachios, toasted, coarsely chopped
  • 1 1/2 cups all purpose flour
  • 1 cup plus 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 2 large eggs plus 1 yolk, beaten well
  • 1 teaspoon vanilla extract
  • Grated zest of 1 lemon


  1. Heat oven to 350 degrees F and toast nuts for 10 minutes. Remove. Let cool.
  2. In medium bowl, add flour, sugar, lemon zest and baking powder. Make a well and add the well-beaten eggs and vanilla extract. Stir until a soft dough is formed. Add the nuts and stir only to incorporate.
  3. Roll into 2 logs about 12 inches long and place on a baking tray about 2 inches apart.
  4. Bake for about 20 minutes until the logs are golden and slightly springy.
  5. Reduce heat to 325 degrees F.
  6. Cut logs on the bias into 1/2-inch thick biscotti, and bake for about 10 to 15 minutes more, turning cookies midway through the time.

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