Lemon Nut Biscotti Recipe

Indulge in the irresistible crunch of these homemade Lemon Pistachio Biscotti! These elegant twice-baked cookies are studded with fragrant pistachios and zesty lemon, making them the perfect gourmet gift. Presented in a colorful mug with a bag of gourmet coffee beans, this delightful treat is sure to impress. Easy to make and even easier to enjoy, these biscotti are perfect for gifting or savoring yourself. Recipe adapted from BH&G.

Prep Time 20 mins

Cook Time 71 mins

Calories 101.6 kcal

Protein 4g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Lemon Nut Biscotti

1 cup (2 sticks) unsalted butter
1 ½ cups granulated sugar
2 teaspoons baking powder
4 large eggs
Lemons, Rind Of
1 teaspoon vanilla extract
All Purpose Flour
Unsalted Pistachio Nuts
1 cup powdered sugar (for icing, optional)
Lemon Juice

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How to Make Lemon Nut Biscotti

Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar using an electric mixer until light and fluffy (about 30 seconds).
Add 2 teaspoons baking powder and ½ teaspoon salt. Beat until just combined.
Beat in 4 large eggs one at a time, then stir in 2 tablespoons lemon zest and 1 teaspoon vanilla extract.
Gradually add 4 cups all-purpose flour, mixing until just combined. Stir in 1 cup shelled pistachios.
Divide the dough into 3 equal portions. Shape each portion into an 8-inch long loaf on a lightly floured surface.
Place loaves 3 inches apart on the prepared baking sheets. Flatten each loaf to about 2 ½ inches wide.
Bake for 20-25 minutes, or until golden brown and the tops are cracked.
Let the loaves cool on the baking sheets for 30 minutes on a wire rack.
Reduce oven temperature to 325°F (160°C).
Transfer the loaves to a cutting board. Using a serrated knife, cut each loaf diagonally into ½-inch thick slices.
Arrange the biscotti slices, cut-side down, on the prepared baking sheets.
Bake for 8 minutes. Flip the slices and bake for another 8-10 minutes, or until dry and crisp.
Transfer the biscotti to a wire rack to cool completely.
For the icing (optional): Whisk together 1 cup powdered sugar with 2-3 tablespoons lemon juice or milk until you reach a drizzling consistency.
Drizzle icing over cooled biscotti and let set.
Store in an airtight container at room temperature for up to a week or freeze for longer storage.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

29g

Fat

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Preparation Occasion Desserts Oven Holiday Event Cookies And Brownies Dietary Christmas Biscotti Equipment Number Of Servings 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Lemon Nut Biscotti?

Lemon Nut Biscotti takes about 91 minutes from start to finish — roughly 20 minutes to prepare and 71 minutes to cook.

How many calories are in Lemon Nut Biscotti?

Lemon Nut Biscotti has approximately 101.6 calories per serving, with about 4 g protein, 4 g carbohydrates and 6 g fat.

What ingredients do I need for Lemon Nut Biscotti?

The key ingredients for Lemon Nut Biscotti are Butter, Granulated Sugar, Baking Powder, Eggs, Lemons, Rind Of, Vanilla. See the full list with measurements above.