Lemon Pistachio Biscotti

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“The pairing of lemon & pistachio makes for a great, crisp cookie. The recipe comes from the 1999 cookbook, Cookies for Christmas. Preparation time does not include the initial cooling time.”
READY IN:
1hr 18mins
SERVES:
36
YIELD:
36 biscotti
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR THE COOKIE ~ Preheat oven to 375 degrees F & lightly grease several cookie sheets or 1 LARGE one.
  2. In large mixing bowl, beat butter with electric mixer on medium-high speed for 30 seconds.
  3. Add sugar, baking powder & salt, beating to cimbine & scraping sides of bowl occasionally.
  4. Beat in eggs & vanilla until combined.
  5. Beat in lemon zest & as much of the flour as you can with the mixer.
  6. Using a wooden spoon or your hands, stir or knead in remaining flour & pistachio nuts.
  7. On lightly floured surface, divide dough into 3 equal portions.
  8. Shape each portion into an 8-inch-long loaf.
  9. Flatten loaves to about 2 1/2 inches wide, & place them at least 3 inches apart on prepared cookie sheet(s).
  10. Bake 20-25 minutes or until golden brown & tops are cracked. (Loaves will spread slightly.).
  11. Cool on cookie sheet for 30 minutes,
  12. 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.
  13. Place slices, cut sides down on previously used cookie sheet(s), & bake 8 minutes.
  14. Turn slices over & bake 8-10 minutes more or until dry & crisp.
  15. Transfer to wire rack & cool.
  16. FOR THE ICING ~ In a small mixing bowl, stir together sifted powdered sugar & 1 teaspoon lemon zest.
  17. Stir in enough lemon juice (or milk) to make icing of drizzling consistency.
  18. Either dip 1/4 of one end of each cookie into icing OR drizzle each with icing.

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