Description
Delightful biscotti combining lemon zest and pistachios, perfect for dipping into coffee or tea.
Ingredients
Scale
- 2 1/2 cups All-purpose flour
- 1 1/2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 2 tablespoons Lemon zest
- 3 large Eggs
- 1 cup Sugar
- 1/2 cup Butter, softened
- 1 teaspoon Lemon extract
- 1 cup Salted pistachios
- 1 1/2 cups Confectioner’s sugar
- 1 tablespoon Lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, salt, and lemon zest in a medium bowl.
- Beat the eggs, sugar, and softened butter in a large bowl for about 5 minutes until fluffy.
- Add the lemon extract and mix until combined.
- Gradually add the dry ingredients to the wet mixture using low speed until just mixed.
- Fold in the salted pistachios by hand with a spatula.
- Transfer the dough onto the baking sheet and shape it into a log about 4 inches wide and 14 inches long.
- Bake for about 30 minutes, then cool on the baking sheet for 5 minutes.
- Slice the log into 3/4-inch thick pieces using a serrated knife.
- Arrange the slices cut side down on the baking sheet, bake for 12 minutes, flip, and bake for another 12 minutes.
- Cool completely on a wire rack.
- Whisk together the confectioner’s sugar and lemon juice, then drizzle over the cooled biscotti.
Notes
Store in an airtight container at room temperature for 2-3 weeks or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: biscotti, lemon, pistachio, dessert, Italian, cookies