Lemon Pistachio Biscotti Recipe

Experience a burst of sunshine with these delightful Lemon Pistachio Biscotti! The vibrant pairing of lemon and pistachio creates a wonderfully crisp and flavorful cookie, perfect for holiday gatherings or an afternoon treat. This recipe, adapted from the classic "Cookies for Christmas" (1999), delivers the perfect balance of zesty lemon and nutty pistachio in every bite. Get ready to impress your friends and family with these irresistible twice-baked delights!

Prep Time 30 mins

Cook Time 78 mins

Calories 101.7 kcal

Protein 4g

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The Forktionary Kitchen Team

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

Ingredients for Lemon Pistachio Biscotti

Unsalted Butter
Granulated Sugar
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
Vanilla Extract
Zest of 1 large lemon
All Purpose Flour
Unsalted Pistachio Nuts
½ cup sifted powdered sugar
1-2 teaspoons lemon juice

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How to Make Lemon Pistachio Biscotti

Preheat oven to 375°F (190°C). Lightly grease two large baking sheets.
In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter with an electric mixer on medium-high speed for 30 seconds.
Add 1 ½ cups granulated sugar, 1 teaspoon baking powder, and ½ teaspoon salt. Beat until combined, scraping down the sides of the bowl as needed.
Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
Beat in the zest of 1 large lemon. Gradually add 3 cups all-purpose flour, mixing until just combined.
Using a wooden spoon or your hands, gently fold in the remaining 1 cup all-purpose flour and 1 cup shelled pistachios.
On a lightly floured surface, divide the dough into 3 equal portions.
Shape each portion into an 8-inch-long loaf, about 2 ½ inches wide. Place loaves at least 3 inches apart on the prepared baking sheets.
Bake for 20-25 minutes, or until golden brown and the tops are cracked.
Let cool on the baking sheets for 30 minutes.
Preheat oven to 325°F (165°C). Transfer the cooled loaves to a cutting board and slice each loaf into ½-inch-thick slices.
Arrange the biscotti slices, cut-side down, on the baking sheets. Bake for 8 minutes.
Flip the biscotti 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: In a small bowl, whisk together ½ cup sifted powdered sugar and 1 teaspoon lemon zest.
Gradually stir in 1-2 teaspoons of lemon juice until you reach a drizzling consistency.
Dip one end of each biscotti into the icing or drizzle the icing over the top.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

29g

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European Italian American Vegetarian Holiday Recipes Baking

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

Time To Make Course Main Ingredient Preparation For Large Groups Desserts Eggs Dairy Fruit Cookies And Brownies Nuts Biscotti Citrus Lemon Number Of Servings 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Lemon Pistachio Biscotti?

Lemon Pistachio Biscotti takes about 108 minutes from start to finish — roughly 30 minutes to prepare and 78 minutes to cook.

How many calories are in Lemon Pistachio Biscotti?

Lemon Pistachio Biscotti has approximately 101.7 calories per serving, with about 4 g protein, 4 g carbohydrates and 6 g fat.

What ingredients do I need for Lemon Pistachio Biscotti?

The key ingredients for Lemon Pistachio Biscotti are Unsalted Butter, Granulated Sugar, Baking Powder, Salt, Eggs, Vanilla Extract. See the full list with measurements above.