Lemon & Pistachio Biscotti

A cup of coffee on a wooden surface is surrounded by glazed biscotti. One biscotto rests across the cups rim. The biscotti are golden brown with a drizzle of white glaze.

5 from 1 vote

Zesty lemon meets crunchy pistachios in this delightful twist on classic biscotti cookies! Perfectly crisp on the outside and tender on the inside, these biscotti are ideal for dunking in coffee or tea.

Prep Time15

Cook Time35

Course: Dessert

Cuisine: Italian

Keyword: biscotti, cookies, dessert, Italian, lemon, pistachio, sweets

Servings:

Ingredients

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 roasted and salted
1 cup powdered sugar
2 tbsp lemon juice

Instructions

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. Allow to cool for 10 minutes.

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.

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