Classic Lemon Biscotti Cookies get an upgrade with nutty pistachios and zesty lemon. Baked to perfection and drizzled with a simple lemon glaze, these classic Italian biscotti cookies are the perfect pairing to your morning coffee or evening hot cocoa!
It's Christmas time and I've been on the hunt for some new cookie recipes. Don't get me wrong - I love all my favorite classics. These Soft Sugar Cookies, Soft Ginger Molasses Cookies, Lemon Ricotta Cookies, and Chocolate-Dipped Orange And Almond Shortbread are all amazing and make a regular appearance every year.
But this year I've been testing out some new treats and these Lemon Biscotti Cookies With Pistachios are standouts. They disappeared FAST at my house and my family is already begging me to make another batch. They may just be my new favorite cookie!
Why This Recipe Works
I love these cookies so much. Here's why:
- Easy. This is my first foray into biscotti and for some reason, I was always a bit intimidated by these cookies. But they're actually super easy to make - just mix everything, shape it into logs of dough, and slice. Easier even than drop cookies!
- Goes great with coffee. Am I the only one who can't resist a cookie with their morning Joe? These classic Italian biscotti cookies are not only easy to make but are perfect to serve with your morning or after-dinner coffee.
- Bright lemon flavors. Lemon zest adds a fragrant citrusy note, making each bit a burst of bright flavor. And the lemon glaze pushes the lemon flavor over the top.
- Amazing texture - twice-baked cookies. The magic of this lemon pistachio biscotti lies in the careful combination of key ingredients and the unique two-bake process. The initial bake gives the biscotti its golden brown color and a slightly soft texture, while the second bake imparts that coveted crispy texture, perfect for dunking into your favorite hot beverage.
- Perfect any time of year. I'm currently making these during the holiday season, but I can see myself making these babies all year long. They're a great option for spring or summer treats.
There are surprisingly few ingredients in these
- Lemon zest. The star of the show, lemon zest, provides a hint of lemon that perfectly complements the nutty pistachios.
- Pistachio nuts. These unsalted, nutty pistachios add a crunchy texture and a rich, nutty flavor to the biscotti.
- All-Purpose flour. The base of the biscotti, creating a sturdy yet light structure.
- Unsalted butter. Adds richness and a buttery flavor to the biscotti.
- Eggs. Provide structure and moisture to the dough.
- Vanilla extract. Enhances the overall flavor of the lemon biscottis with its sweet and aromatic notes.
- Sugar. Plain old granulated sugar works perfectly for these cookies.
- Powdered sugar. You'll mix some extra lemon zest with some lemon juice and powdered sugar to make the light lemon glaze.
How To Make Lemon Biscotti Cookies With Pistachios:
Preparation. Preheat your oven to 375°F and line a large baking sheet with parchment paper. (Depending on how large your baking sheet is, you may need to use two sheets.)
Cream the butter and sugar. Using a hand mixer, or a stand mixer on medium speed, Cream the softened butter, and granulated sugar. In a large mixing bowl, beat softened butter, granulated sugar, baking powder, and salt until well combined.
Add the wet ingredients. Incorporate eggs and vanilla into the mixture, beating until smooth.
Add the dry ingredients. Stir in the fragrant lemon zest and all-purpose flour until a stiff dough forms. Gently fold in the pistachio nuts. (You can continue to use the paddle attachment of your stand mixture, or simply mix everything with a rubber spatula.
Shape and first bake. On a lightly floured work surface, divide dough into three portions and shape each into long cookie logs, about 8 inches long. Flatten the dough logs to about 2 ½ inches wide, and bake for 20-25 minutes until golden brown.
Slice and second bake. Cool the biscotti logs, then, slice them diagonally into ½-inch thick slices, and place slices on the prepared pans. Bake for a second time at 325°F for 8-10 minutes on each side until crisp. (A serrated knife works best here.)
Make the lemon glaze. Prepare the lemon icing by combining sifted powdered sugar, lemon zest, and enough lemon juice to achieve your desired consistency.
Glaze the lemon biscotti cookies. Dip the ends of the cooled biscotti into the lemon icing and allow them to set at room temperature for about 20 minutes. Alternatively, you can drizzle the lemon glaze over the individual cookies.
Variations And Substitutions
- Sub chocolate for the lemon glaze. For a decadent twist, drizzle white or dark chocolate over the biscotti instead of the lemon glaze. (To do this just melt dark or white chocolate chips in a microwave-safe bowl and drizzle over the cookies using a spoon.
- Try a different nut. Substitute pistachios with your favorite nut for a personalized touch. Almonds, walnuts, or pecans would all work well.
- Make it extra lemony. Add a dash of lemon extract to the cookies to make them extra lemony.
Frequently Asked Questions
Absolutely! Store these biscotti in an airtight container, and they'll stay fresh for a couple of weeks (but probably won't last that long!). You can also freeze them for a longer shelf life.
While butter contributes to the classic biscotti texture, you can experiment with olive oil for a different profile and potentially the texture.
The key to achieving the perfect crispy texture is the second bake. Ensure you follow the recommended baking times for both stages. DON'T SKIP IT!
These Lemon Biscotti Cookies with Pistachios are the perfect addition to your cookie jar. The nutty crunch of pistachios combined with the zesty lemon flavor creates a biscotti that's not only easy to make but impossible to resist.
If you try these delicious Italian Biscotti Cookies, let me know what you think in the comments below. And don't forget to tag me on @frontrangefed on Instagram so I can see your masterpiece!
More Cookie Recipes
- Lemon Ricotta Cookies
- Chewy Chocolate Chip Walnut Cookies
- Chocolate Chip Marshmallow Cookies
- Soft Ginger Molasses Cookies
- Chocolate-Dipped Orange And Almond Shortbread Cookies
- Soft Pumpkin Cookies With Cream Cheese Frosting
- Date Cookies
Lemon Biscotti Recipe With Pistachios and Lemon Glaze
- ⅓ cup unsalted butter softened to room temperature
- ⅔ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 egg
- 1 teaspoon vanilla extract
- 4 teaspoon lemon zest
- 2 cups all purpose flour
- 1 ½ cups unsalted pistachio nuts
- 1 cup powdered sugar sifted
- 1 teaspoon lemon zest
- 1-2 tablespoon lemon juice or milk (add more liquid until you reach your desired consistency for the lemon glaze.)
- Preheat the oven to 375 degrees F. Line a large cookie sheet or 2 cookie sheets with parchment paper or a baking mat.
- In a large mixing bowl, beat the butter for 30 seconds at high speed to soften it and break it up. Add the sugar, baking powder, and salt, and beat the mixture until combined, scraping down the sides of the bowl as needed.
- Add the eggs and vanilla to the bowl and beat until well combined, an additional 1-2 minutes.
- Add the lemon peel and the flour and stir until combined. (You can continue to use a stand mixture here but I find it easier to just use a rubber spatula.) Gently stir in the pistachio nuts.
- On a lightly floured surface, divide the dough into 3 equal portions. Shape each portion into an 8-inch long loaf and flatten to about 2 ½ inches wide. Place the loaves at least 3 inches apart from each other on the prepared cookie sheet/s.
- Bake the cookie loaves for 20-25 minutes, or until the loaves are golden brown and cracked on the top. (Note, if you spread the loaves across 2 cookie sheets, you may want to rotate the sheets halfway through baking to ensure even baking.) Cool on the cookie sheet for 30 minutes.
- Once cooled, transfer the loaves to a large cutting board and cut each loaf diagonally into ½ inch thick slices. Lower the oven to 325 degrees F. Return the slices to the prepared cookie sheets and place them cut sides down. Bake for 8 minutes, then turn and bake for 8-10 minutes more until crisp. Transfer the lemon biscotti cookies to a wire rack to cool.
- Meanwhile, make the lemon glaze. In a small mixing bowl, stir together the powdered sugar and shredded lemon peel. Add in enough milk or lemon juice to thin out the icing to your desired consistency.
- Once the lemon biscotti cookies have fully cooled, dip the ends into the lemon icing, add a lemon glaze drizzle to each cookie. Allow the cookies to sit at room temperature until the icing hardens, about 20 minutes.
- Make sure to use softened butter for this recipe. To get your butter to soften quickly, here’s a trick. Place a bowl of water in the microwave and heat it on high for about 2 minutes. Remove the water and replace it with the butter you want to soften. Let it sit in the microwave for 10 minutes to soften.
- The double-baking method is what makes these lemon biscotti cookies delightfully crisp. Don’t skip the second bake!
- Using a serrated knife makes it easier to cut through the cookie loaves after the first bake.
- Allow the cookies to cool completely before glazing.