Recipe amount: 40 Biscotties

Lemon pistachio biscotties

½ lbs unsalted butter (2 sticks)
1 ½ cup sugar
1 Tbsp vanilla
¼ tsp salt
zest from 2 lemons or limes
4 Tbsp lemon or lime juice
4 each large egg
5 cup self rising flour
1 ½ cup halves and pieces of pistachios - shelled, roasted, unsalted

Preparation steps:
  1. Cream the butter, sugar, vanilla, salt, lemon zest and lemon juice.
  2. Add the eggs and mix well.
  3. Add the flour 1 cup at a time and then add the pistachios. For mixing the last 2 cups of flour and the pistachios, use a disposal glove and mix by hand, as the dough is fairly sticky.

  4. Transfer each half of the dough into a baking sheet lined with parchment paper. Pat the dough down (with slightly wet hands) , making a flat log 13" long, 5" wide ½-¾" high. (The log shape doesn't change much during baking.)
  5. Bake at 300F for 45 minutes. Bake on the top shelf. Remove from oven and cool down 5 minutes.

  6. Slice the logs into ¾ inch thick biscotties.
  7. Bake the biscotties at 300F for 20-22 minutes. Don't over bake.
  8. Flip the biscotties over and bake again until they have reached a light golden color and are firm to the touch. (about 20-22 minutes).
  9. Cool down and store in an airtight container.
Picture of recipe

Take note!
  • Toasted pistachios - if you use raw,
    unsalted, shelled pistachios.
    Bake at 300F for 10-15 minutes.
    Cool down to room temperature.
  • Use a very sharp knife to cut the
    biscotties, so that the edges don't
  • The biscotties need to be the same
    width, otherwise some are unbaked
    while others are overbaked.