Lemon Pistachio Biscotti

It’s been a Biscotti kind of week for sure! I’ve been making them, eating them and sharing them. I think the most amusing time I had with them, aside from my experimentation in creating them, was sharing a variety of flavors with my eight-something year old mother. One day after work last week, I stopped by to see her to give her some of this Biscotti I’ve been cooking up. Just a litte background, she’s always been a huge coffee drinker – still is to this day. So I gave her the little package with the Christmas ribbon on it, thinking she’ll put it aside for the morning to eat with her coffee, but she started to open them anyway.

I asked her if she wanted to wait until the morning to eat them with her coffee because they’re sort of hard and are meant to eat with, or even dunked in, coffee. But she insisted she wanted to taste them at that time. I even offered to make her some tea, but not a chance, she was going to eat them her way. So she started to examine each one, smelling them and asking what the flavors were. Sure enough she started nibbling, giving her opinion on each one and then of course, picked a winner. She insisted that the best one was the Double Chocolate Almond, and added that they should just be enjoyed alone. So there she sat, during our conversation, crunching on these hard chocolate biscotti, and then pressing her fingers on the crumbs to make sure nothing was left of that biscotti.

All that, and I’m not even sharing that recipe today. Today, it’s the Lemon Pistachio. Very good.

Enjoy!

Lemon Pistachio Biscotti

Adapted from Tyler Florence recipe)

Ingredients
1 1/2 cups shelled pistachios
1/2 cup unsalted butter
3 eggs
1 cup sugar
1 teaspoon vanilla extract
Zest of 2 lemons
1 teaspoon lemon juice
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Preparation

Lay pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven.

In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.

Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown.

Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.

Note: During the second baking, I baked each side for 10 minutes each. On half of them I dipped one end in chocolate. So good!

Serving suggeston: See image! : )

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