Go Back
+ servings

Lemon Pistachio Biscotti

Print Recipe
Course Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 24 cookies
Calories 184
Author Annalise

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!

Nutrition

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