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Lemon Pistachio Biscotti

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Pre-heat oven to 375



1/3 cup softened butter

2/3 cup sugar

2 tsp. baking powder

2 eggs

1 tsp. real vanilla

2 cups all-purpose flour

4 tsp. lemon zest

1 1/4 cups pistachios


Lightly butter cookie sheet and set aside. In a mixer, beat butter until soft, about 30 seconds. Add sugar, baking powder and salt. Beat until blended, scraping down sides of bowl a couple of times. Beat in eggs and vanilla until combined. Slowly add the flour until incorporated and add lemon zest. Mix in the pistachios.


Divide the dough into 3 equal pieces and roll each one into an 8 inch long roll. Place on the greased cookie sheet and flatten slightly. Repeat for the other two portions, leaving 3 inches between the rolls.


Bake in oven for 20 to 25 minutes until golden brown and the tops are cracked. Cool on cookie sheet for 30 minutes. Using a serrated knife, cut the rolls on the diagonal into 1/2 inch slices. Arrange, cut side up, on ungreased cookie sheet and bake for approximately 8 minutes. Turn slices over and bake for another 8 to 10 minutes until dry and crisp (do not overbake). Cool on wire rack.


Lemon Icing:


Combine 1 cup powdered sugar with 1-2 tsp lemon zest and add enough lemon juice (1-2 Tbsp) to make an icing that can be drizzled over the biscotti.