Tested till perfect Lemon Pistachio Biscotti

Lemon Pistachio Biscotti

Crispy cookies studded with crunchy pistachios are decorated with a sweet lemon drizzle. To speed up preparation, purchase shelled pistachios at bulk-food stores or ask the family to help hull them.

By The Canadian Living Test Kitchen

Source: Holiday Best: 2000

Recipe5 out of 5 based on 15 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 80


  • 1 cup 1cupbutter, softened
  • 2 cups 2cupsgranulated sugar
  • 6 6eggeggs
  • 2 tbsp 2tbspgrated lemon rind
  • 2 tsp 2tspvanilla
  • 1 tbsp 1tbspbaking powder
  • 5-1/2 cups 5-1/2cupsall-purpose flour
  • 1/2 tsp 1/2tspsalt
  • 2 cups 2cupsshelled salted pistachio nutpistachio nuts

Lemon Drizzle:

  • 1/2 cup 1/2cupicing sugar
  • 1 tbsp 1tbsp(approx) lemon juice
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Line rimless baking sheets with parchment paper, or grease; set aside.

In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time, then lemon rind and vanilla. In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture. Stir in pistachio nuts.

Divide dough into quarters; with floured hands, shape each into log about 12 inches (30 cm) long. Place 2, about 4 inches (10 cm) apart, on each prepared pan; with hands, flatten to about 3 inches (8 cm) wide, leaving slightly rounded top.

Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, for 30 minutes or until firm and just turning golden. Let cool on pan on rack for 10 minutes. Transfer to cutting board; using serrated knife, cut diagonally into 1/2-inch (1 cm) thick slices. Stand slices upright on same pans. Return to oven; bake, rotating and switching pans halfway through, for 30 to 40 minutes or until dry and crisp. Transfer, cut sides up, to rack set on waxed paper; let cool.

Lemon Drizzle: Meanwhile, in small bowl, whisk icing sugar with enough lemon juice to create smooth liquid; drizzle over cookies. (Make-ahead: Cover and store at room temperature for up to 2 weeks or overwrap and freeze for up to 1 month.)

Nutritional Information Per cookie: about

cal 99 pro 2g total fat 4g sat. fat 2g
carb 13g fibre 0 chol 22mg sodium 77mg

% RDI:

calcium 1 iron 4 vit A 3 vit C 2
folate 6
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