Biscuits

Lemon-Pistachio Biscotti

Aside from cookies, biscuits also make an excellent dessert. They are quite versatile, and you can make them as sweet as you want them to be, especially if you are really craving for sweets to conclude your meal.

So, what kind of biscuit can you have for dessert?

Have you heard of biscotti before? It also goes by the name Cantucci, and that is probably what you know. But what are they, really? Biscotti or Cantucci is a type of biscuit that originated in Italy, particularly in the Tuscan city of Prato.

They are oblong-shaped, dry, and crunchy. That is because they are baked twice. They are quite versatile as well. You can make use of any add-ins that you want like raisins, chocolate chips, nuts, and many more.

If you haven’t made biscotti before, I suggest you start with this recipe: Lemon-Pistachio Biscotti. They are awesome. They are crispy and crunchy, but no worries, taking a bite won’t hurt your teeth! 🙂

While plain biscotti are good as is, adding pistachios and lemon zest would definitely make your dessert more exciting. The saltiness of pistachios goes really well with the freshness of lemon. It’s a must-try!

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Lemon-Pistachio Biscotti


  • Author: Myles
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 24 1x

Description

This Italian treat is quite simple, but it is so good. And, no, the biscotti are not plain. They are loaded with pistachio nuts, not to mention the surprising taste of lemon. They are ridiculously delicious and addictive!


Scale

Ingredients

1 1/2 c. shelled pistachios

1/2 c. unsalted butter

1 c. granulated sugar

1 tsp. vanilla extract

3 large eggs

Zest of 2 lemons

1/2 tsp. salt

3 1/2 c. all-purpose flour


Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spread the shelled pistachios on a baking sheet into a single layer. Bake for about 10 minutes or until slightly toasted.
  3. Mix sugar and butter until light and fluffy. Add the eggs one at a time and then add in the vanilla.
  4. Add the flour, salt, baking powder, and lemon zest. Mix until just combined and fold in the pistachios.
  5. Divide the dough in half, and form each into a log about 12 inches long and 1 inch tall. Put on a sheet pan lined with parchment paper. Bake for about 35 minutes or until you see that the bottoms are starting to brown.
  6. Once baked, let them cool for about 5 minutes before slicing on a diagonal. Make 12 1-inch slices.
  7. Put the slices back on the sheet pan and bake for 8 minutes more. Flip over and bake the other side for 8 minutes as well.
  8. Let the biscotti cool completely on a wire rack.

Notes

  • You can serve your biscotti with white chocolate for dipping.

Biscotti may be made with a very simple dough, but you can certainly add any extract or add-ins that your heart desires. Or, you can simply dunk them in a hot cup of coffee! That would be as good.

Another good thing about biscotti is that they do not go stale fast since they are hard and crispy. With that said, you can make a huge batch if you wish to.