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5 from 1 vote

Lemon Pistachio Biscotti

Very crispy biscotti made with lemon peel and pistachios, perfect for dipping into coffee, adapted from a recipe in La Cucina Italiana
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Desserts
Cuisine: Italian
Servings: 45
Author: Angela Roberts


  • 1 3/4 cups unbleached all purpose flour plus more for dusting
  • 3/4 cup plus 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 3/4 cup finely chopped lemon peel
  • 3/4 cup shelled unsalted pistachios
  • 3 large eggs lightly beaten

Candied Lemon Peel

  • 2 lemons
  • 1 cup sugar


  • Heat oven to 350 degrees F.
  • Line a baking sheet with parchment paper or use a silpat
  • Whisk together flour, sugar, baking powder and salt.
  • Stir in candied lemon and nuts.
  • Add in eggs until incorporated.
  • Divide dough into 3 separate rolls, 9 inches long 1 1/2 inches wide.
  • Bake logs for 25 minutes, rotating halfway through.
  • Allow to cool five minutes. Transfer to cookie rack to cool completely.
  • Slice diagonally, using a serrated knife into 1/2 inch slices.
  • Bake standing up for 20 more minutes.
  • Store for up to 2 weeks in airtight container.

Candied Lemon Peel

  • Peel strips from each lemon, cutting away any white pith.
  • Immerse in sugar for four hours or longer.
  • Chop finely when dried enough.