Lemon Biscotti Recipe With Pistachios and Lemon Glaze
Italian 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!
Ingredients
- 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
Lemon Glaze
- 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.)
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 113kcalCarbohydrates: 13gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 20mgSodium: 90mgPotassium: 86mgFiber: 1gSugar: 11gVitamin A: 131IUVitamin C: 1mgCalcium: 31mgIron: 0.4mg
Tried this recipe?Let me know how it was!