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

Ingredients
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
Milk

Hardware
Large bowl
Small bowl
Serrated knife
Cookie sheet
Mixer

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.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

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