Pistachio Biscotti

Makes about 7 dozen.

These biscotti are crisp and delicious with a touch of lemon.  They keep for a long time, stored in an air-tight tin cookie box lined with wax paper.  Keep in a cool place or refrigerated.  If you browse through my recipes on this website, you will find other biscotti recipes.  I find them nice and convenient to have on hand.


  • 8 ounces shelled pistachios
  • 1 ½ cups unbleached flour, plus extra for rolling out
  • Scant 1 cup sugar
  • 1 teaspoon baking powder
  • Grated zest of 1 lemon
  • 2 large eggs plus 1 large egg yolk, lightly beaten with a fork
  • 1 teaspoon vanilla extract
  • ¼ cup vegetable oil


  1. Preheat the oven to 325F.
  2. Spread pistachios on a baking sheet and bake until they are fragrant and just beginning to brown, 8-10 minutes. 
  3. Cool the nuts, then chop coarsely in a food processor fitted with a steel blade and empty into a large bowl. Do it in 3 batches so it is easier to control the chopping of the nuts.
  4. In a large bowl combine nuts, flour, sugar, baking powder and lemon zest. Make a well in the center of mixture and add the eggs, vanilla extract and oil. Mix with a large wooden spoon until the dough sticks together.
  5. Transfer the dough to a lightly floured work surface and work with your hands to form a smooth rectangle.
  6. Cut dough into 3 equal parts.
  7. Sprinkle a little flour on a work surface and roll each piece of dough into a 12x1 inch smooth log. Lightly flatten the tops of the logs and square the ends. Place the logs side by side on an 18x13 heavy non-stick baking sheet leaving a little space between them.
  8. Bake in the center of the oven for 25 minutes. The tops will be firm to the touch.
  9. Release the bottoms of logs right away with a metal spatula and place on a cutting board. While the logs are still warm, cut them with a serrated bread knife into ½ inch slices. Hold on to the logs as you are slicing (do not be discouraged if some brake, it is the hard nuts that make it difficult to cut). Arrange the biscotti on the same baking sheet and return them to the oven for 10 minutes to crisp them.  
  10. Cool on a wire rack.