Provided by Nick Malgieri
Categories Cookies Egg Dessert Bake Lemon Pistachio Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 60 biscotti
Number Of Ingredients 9
Steps:
- 1. Set a rack in the middle of the oven and preheat to 350°.
- 2. In a medium bowl, combine the flour, sugar, and baking powder; stir well to mix. Stir in the pistachios.
- 3. In another bowl, whisk the eggs with the lemon zest, juice, and vanilla. Use a rubber spatula to stir the egg mixture intot he dry ingredients. Continue to stir until a stiff dough forms.
- 4. Scrape the dough onto a lightly floured work surface and divide it in half. Roll each half under th epalms of your hands into a cylinder a little shorter than your baking sheet. Place the logs of dough on the baking sheet, making sure they are not too close to each other or to the sides of the pan. With the palm of your hand, press down gently to flatten the logs.
- 5. Bake for about 25 to 30 minutes, or until the logs are well risen and have spread to about double their size. The logs are done when, pressed with a fingertip, they feel firm. Place the pan on a rack to cool the logs completely.
- 6. Reset the racks in the upper and lower thirds of the oven. Reduce the oven temperature to 300°F. Place each of the cooled logs on a cutting board and cut it into 1/3-inch thick diagonal slices. Arrange the biscotti on the prepared pans, cut side down. It isn't necessary to leave space between them. Bake the biscotti for about 15 or 20 minutes or until they are dry and lightly golden. Cool on the pan on a rack.
- 7. Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
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Sunu Miah
[email protected]I'm not a very experienced baker, but I'm going to give this recipe a try. I hope they turn out well!
Mafzal Shah
[email protected]I'm not sure if I have all of the ingredients for this recipe, but I'm going to see what I can find.
Immaculate Namugambe
[email protected]These biscotti sound delicious! I'm going to bookmark this recipe and try it soon.
Jonah Kinak
[email protected]I'm always looking for new biscotti recipes. I can't wait to try this one.
Patricia Chaidez
[email protected]I'm not a big fan of lemon, but these biscotti look so good that I'm willing to give them a try.
Amy Spencer
[email protected]These biscotti look amazing! I'm definitely going to try this recipe.
Dashami Sunuwar
[email protected]I can't wait to try these biscotti!
Mudassir Ijaz
[email protected]These biscotti are the perfect gift for any occasion.
God mahegele
[email protected]I love the way these biscotti look when they're finished baking. They're so pretty and festive.
Sonoma Willy Albert
[email protected]These biscotti are a little time-consuming to make, but they're definitely worth the effort.
Ravindu Pramod
[email protected]I've tried several different lemon pistachio biscotti recipes and this one is by far the best.
azan haque azan
[email protected]These biscotti are the perfect way to use up leftover egg whites.
Sadiq Lawal
[email protected]I love that these biscotti are made with simple ingredients that I always have on hand.
tamerat Ale
[email protected]These biscotti are so easy to make, even for a beginner baker like me.
Channel Manuel
[email protected]I made these biscotti for a bake sale and they were a huge success. Everyone loved them!
Tyler Torres
[email protected]These biscotti are the perfect afternoon snack or dessert. They're also great for gifting.
Meraj Nil
[email protected]I love the combination of lemon and pistachio in these biscotti. They're so refreshing and flavorful.
Nikolaus Nauyoma
[email protected]These biscotti are so delicious and addictive! I can't stop eating them.
Aliya Rajpoot 304
[email protected]I've made these biscotti several times now and they always turn out perfectly. They're the perfect balance of sweet and tart.
Onyeocha Chima
[email protected]These lemon pistachio biscotti were a hit at my last party! They were so easy to make and everyone loved them.