Lemon Pistachio Biscotti Recipe

The lemon pistachio biscotti recipe mixes together the great combination of pistachios and lemon!

1/3 cup salted butter, softened
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
4 teaspoons grated lemon peel
1 1/4 cups pistachio nuts

Lemon Icing:
1 cup powdered sugar
1 teaspoon grated lemon peel
1/2 teaspoon lemon juice

Large bowl
Small bowl
Serrated knife
Cookie sheet

Step 1: Preheat oven to 325 degrees F.
Step 2: Lightly grease the cookie sheet; set aside.
Step 3: In a large bowl, beat butter with an electric mixer on medium-high speed for 30 seconds.
Step 4: Add sugar, baking powder, and salt. Beat until combined.
Step 5: Beat in eggs and vanilla extract until combined.
Step 6: Beat in as much flour as you can with an electric mixer, stir in remaining flour with spoon.
Step 7: Stir in lemon peel and pistachios.
Step 8: Divide dough into three equal portions. Shape each portion into an 8-inch-long roll. Place rolls at least 3 inches apart on prepared cookie sheet; flatten to about 2 1/2 inches wide.
Step 9: Bake for 20-25 minutes or until tops are golden brown and cracked. Remove from oven and turn off. Transfer Rolls to cooling surface for 1 hour.
Step 10: With a serrated knife, cut each roll diagonally into 1/2-inch slices. Place slices cut side down on cookie sheet.
Step 11: Preheat oven to 325 degrees F. Bake for 8 minutes. Remove from oven and turn slices over and bake for an additional 8 minutes or until near dry. Do not overbake. Transfer biscotti to cooling surface.

Lemon Icing:
Step 1: In a small bowl, stir together 1 cup powdered sugar and 1 teaspoon grated lemon peel.
Step 2: Stir in a 1/2 teaspoon lemon juice and enough milk to bring to drizzling consistency.
Step 3: With a fork, drizzle icing over the top of each biscotti.

The lemon pistachio biscotti recipe makes 40 cookies.