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
Servings: 45
Ingredients
- 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
Instructions
- 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.