Lemon Pistachio Biscotti
Ingredients
- 1 ½ cups shelled pistachios
- ½ cup unsalted butter
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F. Spread the pistachios on a baking sheet into a single layer. Bake for 10 minutes or until the nuts are lightly toasted.
- Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing after each. Mix in the vanilla. Add the flour, baking powder, salt and lemon zest and mix until just combined. Fold in the pistachios.
- Divide the dough in half. Form each into a log 12 inches long and 1 inch tall on a sheet pan lined with parchment paper. Bake for 35 minutes or until the bottoms are just starting to brown. Let the logs cool for 5 minutes, then slice on a diagonal into 12 1-inch slices. Put the cookies back on the sheet pan and bake for 8 minutes, then flip over and bake on the other side for 8 minutes. Cool completely on a wire rack.
- I dipped a few of mine in white chocolate and they were amazing!
Calories: 184kcal, Carbohydrates: 24g, Protein: 4g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 31mg, Sodium: 57mg, Potassium: 106mg, Fiber: 1g, Sugar: 9g, Vitamin A: 180IU, Vitamin C: 1mg, Calcium: 15mg, Iron: 1mg
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