Lemon Pistachio Biscotti

Ok, I have to tell you that this is one of the best recipes I’ve ever made! I have to give credit to my mother for inspiring this one — her favorite flavors are lemon and pistachio, and she can’t resist a good biscotti.

The great thing about biscotti is that you the flavor combinations are endless. It’s a great vehicle for trying new things. I decided to load these babies up with roughly chopped pistachios and incredible, fresh lemon zest. The result? A light, fragrant and irresistible treat.

Perfect on their own or dipped in a yummy, hot cup of coffee, these biscotti will disappear quickly! I personally prefer biscotti that are baked to just under crunchy. If you prefer a more crisp, crunchy cookie, simply bake for an additional five minutes in Step #4.

I personally decided that these biscotti were perfect straight out of the oven, however, if you like a little extra sweetness, follow the instructions in Step #5 to add a smooth white chocolate coating!

Lemon Pistachio Biscotti

Lemon Pistachio Biscotti


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup unsalted pistachios, coarsely chopped
  • 2.5 tablespoons lemon zest


  1. Preheat the oven to 350 degrees F.
  2. Line a heavy large baking sheet with parchment paper or a silicone mat. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios.
  3. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
  4. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
  5. [OPTIONAL] Stir the white chocolate in a double boiler until melted. Dip the bottom of the biscotti into the melted chocolate. Place the biscotti onto a baking sheet lined with parchment paper or a silicone mat, bottom-side down, for the chocolate to set. Refrigerate until the chocolate is firm, about 35 minutes.
  6. These biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

*Adapted from Giada De Laurentiis’ Holiday Biscotti recipe


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