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.”
1hr 18mins
36 biscotti

Ingredients Nutrition


  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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