Lemon Pistachio Biscotti
Lemon Pistachio Biscotti is the perfect crunchy treat to enjoy with your morning coffee. My favorite cookies to bake and share!
Servings: 36 cookies
Ingredients
- 1/2 cup softened butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon lemon extract
- 2 1/2 cups all purpose flour
- 2 teaspoon baking powder
- 1 cup chopped roasted pistachios
Instructions
- Preheat oven to 350 degrees.
- Add butter and sugar to a mixer bowl. Beat at medium speed 1 minute. Add eggs and lemon extract, mixing until combined, about 1 minute. Add flour and baking powder, mix until well combined. Fold in pistachios.
- Shape into 2 10" x 2" logs and place on a lined or greased baking sheet.
- Bake 22 to 25 minutes. Remove from oven and allow to cool 30 minutes.
- Lower oven temperature to 300 degrees.
- Slice logs into about ½ inch slices and place on cookie sheet. Each log will make about 18-20 slices. Bake 15 minutes. Flip slices over and bake an additional 15 minutes.
- Remove to a wire rack to cool. Store in an airtight container.
Notes
Store in an airtight container up to 2 weeks.