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Biscotti, Lemon-Pistachio (P, TNT)
Source: Unknown
Yield: 30

1-1/2 cups shelled pistachios, roasted and chopped
1-1/2 cups all-purpose flour
1 cup plus 2 tablespoons sugar
1 teaspoon baking powder
1 lemon, zested
Juice of 1/2 lemon
2 large eggs plus one yolk, beaten
1 teaspoon vanilla extract

Preheat oven to 350°F. In a medium bowl, whisk together dry ingredients and lemon zest to combine.

Make a well in the center of mixture and add the eggs and vanilla and juice from 1/2 lemon. Stir into loose dough then add chopped pistachios and work lightly into a ball.

Divide dough into three logs and position on 2 parchment sheets or silpat-lined half sheet baking pans (you can use one pan "if" you can have 6" or 7" between logs). Place one sheet pan on the top rack (top one third of oven) and rotate pans every 10 minutes. Bake 25 to 30 minutes, or until logs are light brown and firm.

Reduce oven to 325°F. Cool logs on pan. While still warm, cut each log diagonally into 1/2" slices with a serrated knife. Return to sheets and bake 10 to 15 minutes turning halfway to dry properly. Cool and store in covered container at room temperature.

Posted by Wendy Mallis

Nutritional Info Per Serving:N/A