Lemon and pistachio biscotti

Indulge in the zesty and nutty flavors of our Lemon and Pistachio Biscotti. This easy-to-follow recipe blends tangy lemon zest with crunchy pistachios to create a delightful, twice-baked Italian treat perfect for snacking or pairing with your favorite coffee or tea.

  • 04 Jun 2025
  • Cook time 55 min
  • Prep time 30 min
  • 4 Servings
  • 6 Ingredients

Lemon and pistachio biscotti

Lemon and pistachio biscotti is a delightful Italian cookie that combines the zesty flavor of lemon with the nutty crunch of pistachio nuts. Perfect for dipping into your favorite coffee or tea, this biscotti is twice-baked to achieve the perfect balance of crispiness and flavor. Follow this simple yet delightful recipe to create a batch of these delicious treats.

Ingredients:

1 yolk
16g
2/3 cup sugar
130g
2 tbsp lemon zest
30g
1.50 cups all-purpose white wheat flour
190g
1 tsp baking powder
5g
1/2 cup pistachio nuts
72g

Instructions:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Mix Wet Ingredients:
In a medium-sized mixing bowl, combine the egg yolk and sugar. Beat them together using a hand mixer or a whisk until the mixture becomes pale and creamy.
3. Add Lemon Zest:
Stir in the lemon zest into the sugar mixture, ensuring it is evenly distributed. This will give a refreshing citrus flavor to your biscotti.
4. Prepare the Dry Ingredients:
In another bowl, sift together the flour and baking powder. This will help in ensuring an even distribution of the baking powder throughout the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Mix until well combined. You should end up with a slightly sticky dough.
6. Incorporate Pistachio Nuts:
Fold in the pistachio nuts, ensuring they are evenly distributed throughout the dough.
7. Shape the Dough:
On a lightly floured surface, shape the dough into a log approximately 12 inches long and 3 inches wide. Transfer the log to the prepared baking sheet.
8. First Bake:
Bake the log in the preheated oven for 25-30 minutes, or until the edges are lightly golden and the center is firm to the touch.
9. Cool and Slice:
Remove the log from the oven and let it cool on the baking sheet for about 10-15 minutes. Once slightly cooled, transfer the log to a cutting board and use a sharp serrated knife to cut it into 1/2-inch thick slices.
10. Second Bake:
Place the biscotti slices back onto the baking sheet, cut side down. Bake them for another 10-15 minutes, or until they are golden and crisp. For an extra-crispy texture, you can flip them halfway through the baking time.
11. Cool and Enjoy:
Remove the biscotti from the oven and allow them to cool completely on a wire rack before serving.

Tips:

- For a more intense lemon flavor, you can add a teaspoon of lemon extract along with the lemon zest.

- When shaping the dough into logs, wet your hands slightly to prevent the dough from sticking.

- Cool the biscotti logs completely before slicing to ensure clean cuts.

- If you prefer a softer biscotti, reduce the second baking time by a few minutes.

- Store the biscotti in an airtight container to keep them fresh and crisp.

There you have it! With a few basic ingredients and a bit of patience, you've created a delightful batch of lemon and pistachio biscotti. These cookies are perfect for enjoying with a warm beverage or sharing with friends and family. Enjoy your homemade biscotti and don't forget to savor every bite!

Nutrition Facts
Serving Size110 grams
Energy
Calories 430kcal21%
Protein
Protein 10g7%
Carbohydrates
Carbohydrates 77g21%
Fiber 3.34g9%
Sugar 36g35%
Fat
Fat 11g13%
Saturated 1.54g5%
Cholesterol 45mg-
Vitamins
Vitamin A 18ug2%
Choline 55mg10%
Vitamin B1 0.28mg23%
Vitamin B2 0.07mg5%
Vitamin B3 1.00mg6%
Vitamin B6 0.27mg16%
Vitamin B9 27ug7%
Vitamin B12 0.08ug3%
Vitamin C 0.56mg1%
Vitamin E 0.67mg4%
Vitamin K 2.65ug2%
Minerals
Calcium, Ca 110mg8%
Copper, Cu 0.35mg39%
Iron, Fe 1.58mg14%
Magnesium, Mg 36mg9%
Phosphorus, P 190mg16%
Potassium, K 260mg8%
Selenium, Se 14ug25%
Sodium, Na 140mg9%
Zinc, Zn 1.08mg10%
Water
Water 8g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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