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
7g
Carbs
4g
