Zesty Lemon Pistachio Biscotti
Indulge in the delightful fusion of zesty lemon and crunchy pistachios with these scrumptious biscotti. Inspired by a classic recipe from the beloved 1999 cookbook 'Cookies for Christmas', these crisp cookies offer a perfect balance of sweet and tart flavors, making them an ideal treat for any occasion. Enjoy them with your favorite tea or coffee, or present them as a charming homemade gift. The unique combination of ingredients elevates these biscotti to a new level of deliciousness, sure to impress family and friends alike.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Unsalted butter
1/3 cup (softened)
Granulated sugar
2/3 cup (none)
Baking powder
2 teaspoons (none)
Salt
1/2 teaspoon (none)
Eggs
2 (none)
Vanilla extract
1 teaspoon (none)
Lemon zest
4 teaspoons (finely minced)
All-purpose flour
2 cups (none)
Unsalted pistachio nuts
1 1/2 cups (chopped)
Powdered sugar
1 cup (sifted)
Lemon zest for icing
1 teaspoon (finely minced)
Lemon juice or milk
1-2 tablespoons (none)
Instructions
1
Preheat your oven to 375°F (190°C) and lightly grease several cookie sheets or a large one.
2
In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium-high speed for 30 seconds until creamy.
3
Add the granulated sugar, baking powder, and salt to the bowl. Beat until combined, scraping the sides of the bowl as necessary.
4
Incorporate the eggs and vanilla extract, continuing to beat until everything is well combined.
5
Mix in the finely minced lemon zest, followed by absorbing as much of the flour as possible with the mixer.
6
Using a wooden spoon or your hands, gently stir or knead in the remaining all-purpose flour and chopped pistachio nuts until the dough comes together.
7
On a lightly floured surface, divide the dough into three equal portions. Shape each piece into an 8-inch-long loaf, then flatten each loaf to about 2 1/2 inches wide.
8
Place the loaves on the prepared cookie sheet(s), ensuring they are spaced at least 3 inches apart.
9
Bake in the preheated oven for 20-25 minutes, or until the loaves are golden brown and have lightly cracked tops. They will spread slightly.
10
Allow the loaves to cool on the cookie sheet for 30 minutes.
11
Once cooled, lower the oven temperature to 325°F (163°C). Transfer the loaves to a cutting board and slice each loaf into 1/2-inch-thick pieces.
12
Arrange the slices cut-side down on the previously used cookie sheet(s) and bake them for 8 minutes.
13
Flip the slices over and return them to the oven to bake for an additional 8-10 minutes, or until they are dry and crisp.
14
Transfer the biscotti to a wire rack to cool completely.
15
For the icing, in a small mixing bowl, combine the sifted powdered sugar with 1 teaspoon of lemon zest.
16
Gradually stir in enough lemon juice or milk to achieve a drizzling consistency.
17
You can either dip one-quarter of one end of each biscotti into the icing or drizzle it artistically over the tops.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Lemon Pistachio Biscotti?
Zesty Lemon Pistachio Biscotti are crisp cookies featuring a delightful fusion of citrus and nutty flavors, inspired by a classic 1999 holiday cookbook.
What inspired this specific recipe?
This recipe was inspired by a classic entry from the 1999 cookbook titled 'Cookies for Christmas'.
What is the flavor profile of these biscotti?
These biscotti offer a perfect balance of sweet and tart flavors provided by the lemon zest and pistachio nuts.
How many ingredients are needed for this recipe?
There are a total of 12 ingredients required to make these biscotti, including the components for the icing.
What is the first step in the preparation process?
The first step is to preheat your oven to 375°F (190°C) and lightly grease your cookie sheets.
How long should I beat the butter?
The softened unsalted butter should be beaten with an electric mixer on medium-high speed for 30 seconds until creamy.
Should I use salted or unsalted butter?
The recipe specifically calls for 1/3 cup of softened unsalted butter.
At what point are the eggs added?
Eggs and vanilla extract are incorporated after the butter is creamed with sugar, baking powder, and salt.
How should the lemon zest be prepared?
The lemon zest should be finely minced before being added to the dough.
What is the best way to incorporate the flour?
Absorb as much flour as possible using the mixer, then use a wooden spoon or your hands to knead in the remaining flour and nuts.
How do I shape the biscotti dough?
Divide the dough into three equal portions, shape each into an 8-inch-long loaf, and flatten them to about 2.5 inches wide.
How far apart should the loaves be placed on the baking sheet?
The loaves should be spaced at least 3 inches apart as they will spread slightly during baking.
What is the initial baking time and temperature?
Bake the loaves at 375°F for 20-25 minutes until they are golden brown.
How can I tell if the loaves are done after the first bake?
They should be golden brown and have lightly cracked tops.
How long should the loaves cool before slicing?
Allow the loaves to cool on the cookie sheet for 30 minutes before attempting to slice them.
What is the oven temperature for the second bake?
Lower the oven temperature to 325°F (163°C) for the second stage of baking.
How thick should I slice the biscotti?
The cooled loaves should be sliced into 1/2-inch-thick pieces.
How are the slices arranged for the second bake?
Arrange the slices cut-side down on the cookie sheet.
How long is the second bake per side?
Bake for 8 minutes on one side, then flip the slices and bake for an additional 8-10 minutes.
What is the final texture of the biscotti?
The finished biscotti should be dry and crisp.
Where should the biscotti cool after the final bake?
Transfer the biscotti to a wire rack to cool completely.
What are the ingredients for the icing?
The icing consists of sifted powdered sugar, 1 teaspoon of lemon zest, and either lemon juice or milk.
What consistency should the icing be?
The icing should reach a drizzling consistency by gradually adding liquid.
How do I apply the icing to the biscotti?
You can either dip one-quarter of one end of each biscotti into the icing or drizzle it over the tops.
What kind of nuts are used in this recipe?
The recipe calls for 1.5 cups of chopped unsalted pistachio nuts.
Can these be given as gifts?
Yes, these biscotti make a charming homemade gift for any occasion.
What are some suggested pairings for these cookies?
They are ideal when enjoyed with your favorite tea or coffee.
Is this a good recipe for the holidays?
Yes, it is tagged as a holiday recipe and is inspired by a Christmas-themed cookbook.
How many teaspoons of lemon zest are used in total?
A total of 5 teaspoons are used: 4 teaspoons for the dough and 1 teaspoon for the icing.
Can I use milk instead of lemon juice in the icing?
Yes, you can use either lemon juice or milk to achieve the desired icing consistency.