Why You’ll Love This Recipe

I love this recipe because it delivers bakery-style biscotti with a crisp texture and fresh, zesty flavor. The combination of lemon and pistachio gives it a sophisticated twist, while the icing adds just the right touch of sweetness. These biscotti store beautifully and even freeze well, making them perfect for make-ahead baking. They’re light enough for an afternoon snack yet elegant enough for holiday gifting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons lemon zest
3 large eggs
1 cup sugar
1/2 cup butter, softened
1 teaspoon lemon extract (or lemon juice for a milder flavor)
1 cup salted pistachios
1 1/2 cups confectioner’s sugar
1 tablespoon lemon juice

Directions

1. I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, I sift together the flour, baking powder, and salt. Then I whisk in the lemon zest for a burst of citrus aroma.

3. In a separate bowl, I beat the eggs, sugar, and softened butter with a hand mixer until the mixture is light and fluffy, about 5 minutes.

4. I add the lemon extract to the butter mixture and beat well to combine.

5. I gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. I then stir in the pistachios by hand.

6. I transfer the dough onto the prepared baking sheet and form it into a log about 4 inches wide and 14 inches long. If the dough is sticky, I dust my hands lightly with flour.

7. I bake the log for 30 minutes, then remove it from the oven and let it cool on the baking sheet for 5 minutes.

8. I gently transfer the baked log to a cutting board and slice it crosswise into pieces about 3/4 inch thick.

9. I arrange the slices cut side down on the baking sheet and bake for 12 minutes. Then I flip each piece over and bake for another 12 minutes until crisp and lightly golden.

10. I let the biscotti cool completely on a wire rack.

11. For the icing, I whisk together the confectioner’s sugar and lemon juice until smooth. Once the biscotti are fully cooled, I drizzle the icing generously over the top and let it set before serving or storing.

Servings and Timing

This recipe makes about 18 biscotti and takes around 1 hour and 10 minutes total—15 minutes for prep and 55 minutes for baking.

Variations

I sometimes substitute orange zest for the lemon to make Orange Pistachio Biscotti. For a sweeter twist, I dip one end of the biscotti in melted white chocolate instead of using icing. I also like adding a pinch of cardamom for a slightly spiced, aromatic touch. If I want a softer biscotti, I bake the slices a few minutes less during the second bake.

Storage/Reheating

I store the biscotti in an airtight container at room temperature for up to 2 weeks. For longer storage, I freeze them for up to 3 months in a freezer-safe bag or container. When ready to enjoy, I let them thaw at room temperature for about 15 minutes.

FAQs

How do I make the biscotti extra crisp?

I let them bake the full 12 minutes on each side and then leave them in the turned-off oven for 5 minutes to dry out more.

Can I use unsalted pistachios?

Yes, I just add an extra pinch of salt to balance the sweetness.

Can I make these gluten-free?

Yes, I use a high-quality 1:1 gluten-free flour blend for great results.

Can I skip the icing?

Absolutely. They’re delicious plain, but the icing adds a nice lemony sweetness and a beautiful finish.

Can I use other nuts?

Yes, almonds or hazelnuts make great alternatives to pistachios.

Why is my biscotti dough sticky?

It’s normal for biscotti dough to be slightly sticky. I lightly flour my hands to shape it more easily.

Can I add dried fruit?

Yes, dried cranberries or cherries pair wonderfully with lemon and pistachio.

How do I slice the biscotti without crumbling?

I let the log cool for 5 minutes before slicing and use a sharp serrated knife with gentle pressure.

Can I make smaller biscotti?

Yes, I shape two smaller logs instead of one large one for petite biscotti—just reduce the first bake by about 5 minutes.

What’s the best way to serve biscotti?

I love serving them with hot tea, coffee, or even a glass of dessert wine—they’re made for dipping.

Conclusion

These Lemon Pistachio Biscotti are crisp, fragrant, and delightfully tangy—the perfect treat to pair with your favorite cup of tea or coffee. I love how the zesty lemon flavor and buttery pistachios come together, enhanced by the sweet drizzle of icing. Whether I’m making them for a cozy afternoon snack or wrapping them up as gifts, these biscotti never fail to impress.