A delightful twist on the classic biscotti, featuring the zesty flavor of lemon and the crunch of pistachios.
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the flour, baking powder, and salt.
Sift the dry ingredients together for a smoother dough.
In another bowl, whisk together the eggs, sugar, melted butter, vanilla extract, and the zest of the lemon.
Ensure the butter is cooled before adding to prevent cooking the eggs.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Mix gently to avoid overworking the dough, which can make it tough.
Fold in the pistachios until evenly distributed.
Chop the pistachios for a more even distribution in each biscotti.
Shape the dough into a log approximately 12 inches long and 4 inches wide on the prepared baking sheet.
Wet your hands slightly to prevent the dough from sticking.
Bake the log for 25-30 minutes, or until lightly golden.
Rotate the baking sheet halfway through for even baking.
Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Cooling slightly makes slicing easier and prevents crumbling.
Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
Use a gentle sawing motion to avoid breaking the slices.
Place the slices cut-side down on the baking sheet and bake for 10 minutes. Flip them over and bake for another 10 minutes.
For extra crispiness, leave the biscotti in the oven for a few minutes after turning it off.
Cool the biscotti on a wire rack before serving.
Ensure the biscotti are completely cool before storing to maintain their crunch.
Serve your biscotti with a cup of coffee or tea and enjoy!
Pairing with a hot beverage enhances the biscotti's flavor.
Continue in our app for the best experience
