Lemon Pistachio Biscotti

"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."
 
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photo by Katzen photo by Katzen
photo by Katzen
photo by Katzen photo by Katzen
Ready In:
1hr 18mins
Ingredients:
12
Yields:
36 biscotti
Serves:
36
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ingredients

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directions

  • 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.

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Reviews

  1. I really enjoyed these biscotti! I was fortunate to have a zesty lemon - it only took one lemon to make all of the zest I needed - and I'll admit to using very rounded measures, too. One thing I love about pistachio is how easy the slice in biscotti, so I just threw mine in whole. I used lemon juice in the icing, and when I tasted it, it did seem rather tart, but when placed on the biscotti, it was a perfect contrast! Wonderful, Syd - thanks for posting (although I do think next time I'll toss in some dried cranberries and almonds like your Syd's Biscotti recipe!) Made for PRMR Tag.
     
  2. This makes for a nice cookie. I only had the zest of one lemon to use so I subbed half of the vanilla extract for half lemon to make up the difference. I rough chopped the pistachios, guessing that this is what was intended. After 20 minutes in the oven my loaves were very brown so I am thankful that I checked them. I chose to use lemon juice in the icing but it turned out too tart for me so I decided to make again with the milk and it was just right. Thanks for a great way to enjoy my afternoon coffee Sydney Mike!
     
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