Lemon Pistachio Biscotti

Bright, zesty, and irresistibly crunchy, Lemon Pistachio Biscotti are the perfect balance of citrusy freshness and nutty richness. Infused with fragrant lemon zest and juice, these Italian-inspired twice-baked cookies are studded with crunchy shelled pistachios, delivering a delightful texture in every bite. The recipe combines simple pantry staples like all-purpose flour, sugar, and butter, along with a hint of vanilla, creating a subtly sweet base that complements the vibrant lemon and pistachio flavors. Ideal for pairing with coffee or tea, these biscotti are crisp, golden, and perfect for moments of indulgence or gifting. Ready in just over an hour, this elegant treat makes 20 pieces of bakery-quality goodness you’ll love to share.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 20

Ingredients

• 2 cups all-purpose flour
• 0.75 cups granulated sugar
• 1 teaspoon baking powder
• 0.25 teaspoons salt
• 0.25 cups unsalted butter
• 2 pieces large eggs
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 0.75 cups shelled, unsalted pistachios
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Step 3

Cut the unsalted butter into small pieces and mix it into the dry ingredients using a pastry cutter or your hands until it resembles coarse crumbs.

Step 4

In a separate small bowl, whisk together the eggs, lemon zest, vanilla extract, and lemon juice until well combined.

Step 5

Pour the wet ingredients into the dry ingredients and stir until the dough begins to come together.

Step 6

Add the pistachios to the dough and knead gently until evenly distributed, being careful not to overwork the dough.

Step 7

Divide the dough in half and shape each portion into a rectangular log about 10 inches long and 2 inches wide. Place them on the prepared baking sheet.

Step 8

Bake for 25 minutes, or until the logs are lightly golden and firm to the touch.

Step 9

Remove the logs from the oven and let them cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).

Step 10

Using a serrated knife, slice each log diagonally into 1/2-inch-thick biscotti pieces.

Step 11

Place the biscotti cut side down on the baking sheet and bake for an additional 10-12 minutes. Flip them over and bake for another 10-12 minutes, or until crisp and golden.

Step 12

Remove the biscotti from the oven and allow them to cool completely on a wire rack before serving or storing.

Nutrition Facts

Serving size	(633.3g)

Amount per serving	% Daily Value*
Calories	2291.9

Total Fat 75.4g	0%
Saturated Fat 21.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 434mg	0%
Sodium 1187.4mg	0%
Total Carbohydrate 364.8g	0%
Dietary Fiber 16.7g	0%
Total Sugars 157.5g
Protein 55.1g	0%

Vitamin D 80IU	0%
Calcium 201.1mg	0%
Iron 16.4mg	0%
Potassium 1314.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.8%

Protein: 9.3%

Carbs: 61.9%