Lemon Pistachio Biscotti

Course: Brunch, Dessert, Snack

Cuisine: North American

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: servings

Calories: 242kcal

Author: Lord Byron's Kitchen

The bitter tartness of the copious amount of lemon in this Lemon Pistachio Biscotti is balanced nicely with sugary sweetness and salted pistachios. To make it even better, they have been drizzled with sweet and lemony icing. Make a hot tea and savour every bite!

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Ingredients

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons lemon zest
3 large eggs
1 cup sugar
1/2 cup butter, softened
1 teaspoon lemon extract (you can use lemon juice, but extract is more concentrated and will result in a stronger lemon flavour)
1 cup salted pistachios
1 1/2 cups confectioner's sugar
1 tablespoon lemon juice

Instructions

Preheat your oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, sift the flour, baking powder, and salt together. Next, whisk in the lemon zest.
In a separate bowl, beat together the eggs, sugar, and butter until light and fluffy - about 5 minutes.
Add the lemon extract to the butter mixture. Beat well to incorporate.
Transfer the flour mixture to the butter mixture. Beat on low until just combined.
Stir in the pistachios.
Form the dough into a long log on the baking sheet. The dough log should measure 4" wide by 14" long. (Dust hands with flour if the dough is too sticky to form into a log.)
Bake for 30 minutes. Remove from oven and place baking sheet onto a wire cooling rack for 5 minutes.
Gently transfer the log to a cutting board. Slice across the log to get slices of 3/4 inch thick.
Lay the slices with the cut side down on the baking sheet. Return to oven and bake for 12 minutes. Turn over each slice and bake for 12 more minutes.
Remove from oven and allow to cool on a wire cooling rack.
Once completely cooled, whisk together the confectioner's sugar and lemon juice until smooth.
Drizzle liberally over the cooled biscotti. Allow the icing to firm up before packaging or storing.
Package biscotti for gift-giving or pile into a food-safe container. Leave at room temperature, or freeze until needed for up to 3 months.

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