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
- 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
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- 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.
- [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.
- 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