Zesty lemon meets crunchy pistachios in this delightful twist on classic biscotti cookies! Perfectly crisp on the outside and tender on the inside, these Lemon & Pistachio Biscotti are ideal for dunking in coffee or tea. Plus, the double-baking process (yes, that’s what “biscotti” means in Italian—twice-cooked!) gives these cookies their signature texture.

Whether you’re looking for a sweet treat or a thoughtful homemade gift, this recipe is bound to impress. Ready to bake? Let’s dive in!

What Makes Lemon & Pistachio Biscotti Special?

💛 Bright, Citrusy Flavor: Lemon zest and juice add a refreshing zing to every bite.
🥜 Nutty Crunch: Pistachios bring a savory contrast and delightful crunch.
🍪 Twice-Baked Goodness: The signature biscotti texture—crispy outside, tender inside—is achieved with a unique double bake.
☕ Perfect for Pairing: Ideal for dunking into hot tea, coffee, or even hot cocoa.

Ingredients for Lemon & Pistachio Biscotti

4 tbsp salted butter
¾ cup sugar
2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
Pinch of salt
Zest & juice of 1 lemon
½ cup pistachios
1 cup powdered sugar
2 tbsp lemon juice

How to Make Lemon & Pistachio Biscotti

Step 1: Prep Your Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Mix the Dough

In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs, vanilla extract, and lemon juice.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture in two additions.
Fold in the lemon zest and pistachios for extra texture and flavor.

Step 3: Shape and First Bake

Divide the dough into two portions and shape each into a log, about ¾-inch thick.
Place the logs on your prepared baking sheet and bake for 25 minutes, or until lightly golden.

Step 4: Slice and Second Bake

Let the logs cool for 15–20 minutes. Slice them diagonally into 1-inch pieces using a sharp knife.
Arrange the slices back on the baking sheet, cut side up, and bake for another 12–15 minutes to achieve that perfect crunch.

Step 5: Add the Glaze

Combine powdered sugar with lemon juice to create a smooth glaze.
Drizzle over the cooled biscotti for a sweet, tangy finish.

Tips for Perfect Biscotti

🍋 Use Fresh Lemon: Fresh lemon juice and zest make all the difference in flavor.
🥜 Chop Pistachios Coarsely: This ensures a satisfying crunch without overpowering the cookie.
🍪 Cool Before Slicing: Allowing the baked logs to cool slightly prevents crumbling when slicing.
☕ Double the Dunking Fun: Serve with coffee, tea, or even dessert wine for a sophisticated twist.

What to Serve with Lemon & Pistachio Biscotti

These biscotti pair beautifully with a frothy cappuccino, herbal tea, or a warm cup of chai. For a festive touch, serve alongside a lemony dessert wine or a scoop of pistachio gelato.

FAQs

Can I store these biscotti?
Absolutely! Store in an airtight container for up to two weeks. They’re perfect for make-ahead treats.

Can I use other nuts?
Yes! Almonds or hazelnuts work beautifully, but pistachios add a unique richness to the recipe.

Is the glaze optional?
You can skip it, but the lemon glaze adds a delightful sweetness that complements the tangy and nutty flavors.