Lemon-Pistachio Biscotti

Lemon-Pistachio Biscotti

Ingredients

  • 4 1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup of brandy*
  • 1 1/2 teaspoons Nielsen-Massey Pure Lemon Extract 
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  • 2 cups sugar
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 4 eggs
  • 1 cup shelled pistachios, coarsely chopped and toasted
  • 2 tablespoons finely grated lemon zest (about 1 lemon)

Directions

Preheat the oven to 350 degrees F. Line two large baking sheets with foil or Silpat nonstick baking sheets. Combing the flour, baking powder and salt in a large bowl and mix well. Combing the brandy and lemon extract in a small bowl and mix well. Beat the sugar and butter in a large mixing bowl using an electric mixer until fluffy. Add the eggs one at a time, beating well for each addition. Add the flour mixture alternately with the brandy mixture, beginning and ending with the flour mixture and mixing well after each addition. Add the pistachio and lemon zest and mix well.

Divide the dough into four equal portions. Drop spoonfuls of dough from one portion across a baking sheet to form a 2 inches wide-line with a length of 13 inches. Repeat with the remaining dough portions. Shape the dough into smooth logs. Bake for 35 to 40 minutes or until golden brown and firm to the touch. Remove from the oven. Cool on the baking sheets on wire racks.

Reduce the oven temperature to 300 degrees F. Move the logs to a cutting board. Cut on the diagonal in 3/4 inch-thick slices. Arrange the slices on the baking sheets, cut sides down. Bake for 20 to 30 minutes or until dry and slightly brown, turning after 10 minutes. Biscotti can be made two weeks ahead and stored in an airtight container at room temperature.

*You may substitute 1/4 cup Lemoncella for the brandy to produce a much sweeter cookie.

  • 560 g all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 80 ml of brandy*
  • 1 1/2 teaspoons Nielsen-Massey Pure Lemon Extract 
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  • 400 g sugar
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 4 eggs
  • 100 g shelled pistachios, coarsely chopped and toasted
  • 2 tablespoons finely grated lemon zest (about 1 lemon)

Directions

Preheat the oven to 180 degrees C. Line two large baking sheets with foil or Silpat nonstick baking sheets. Combing the flour, baking powder and salt in a large bowl and mix well. Combing the brandy and lemon extract in a small bowl and mix well. Beat the sugar and butter in a large mixing bowl using an electric mixer until fluffy. Add the eggs one at a time, beating well for each addition. Add the flour mixture alternately with the brandy mixture, beginning and ending with the flour mixture and mixing well after each addition. Add the pistachio and lemon zest and mix well.

Divide the dough into four equal portions. Drop spoonfuls of dough from one portion across a baking sheet to form a 5 cm wide-line with a length of 33 cm. Repeat with the remaining dough portions. Shape the dough into smooth logs. Bake for 35 to 40 minutes or until golden brown and firm to the touch. Remove from the oven. Cool on the baking sheets on wire racks.

Reduce the oven temperature to 150 degrees C. Move the logs to a cutting board. Cut on the diagonal in 2 cm-thick slices. Arrange the slices on the baking sheets, cut sides down. Bake for 20 to 30 minutes or until dry and slightly brown, turning after 10 minutes. Biscotti can be made two weeks ahead and stored in an airtight container at room temperature.

*You may substitute 60 ml Lemoncella for the brandy to produce a much sweeter cookie.

This Recipe Uses

Pure Lemon Extract 4oz

Pure Lemon Extract