Lemon Pistachio Biscotti
Prep time
Cook time
Total time
Very crispy biscotti made with lemon peel and pistachios, perfect for dipping into coffee, adapted from a recipe in La Cucina Italiana
Recipe type: Desserts
Cuisine: Italian
Serves: 45
  • 1¾ cups unbleached all purpose flour, plus more for dusting
  • ¾ cup plus 1 tablespoon sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • ¾ cup finely chopped lemon peel
  • ¾ cup shelled, unsalted pistachios
  • 3 large eggs, lightly beaten
Candied Lemon Peel
  • 2 lemons
  • 1 cup sugar
  1. Heat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper or use a silpat
  3. Whisk together flour, sugar, baking powder and salt.
  4. Stir in candied lemon and nuts.
  5. Add in eggs until incorporated.
  6. Divide dough into 3 separate rolls, 9 inches long 1½ inches wide.
  7. Bake logs for 25 minutes, rotating halfway through.
  8. Allow to cool five minutes. Transfer to cookie rack to cool completely.
  9. Slice diagonally, using a serrated knife into ½ inch slices.
  10. Bake standing up for 20 more minutes.
  11. Store for up to 2 weeks in airtight container.
Candied Lemon Peel
  1. Peel strips from each lemon, cutting away any white pith.
  2. Immerse in sugar for four hours or longer.
  3. Chop finely when dried enough.
Recipe by Spinach Tiger at https://spinachtiger.com/candied-lemon-pistachio-cantucci/