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    Home » Cookies

    Lemon Biscotti with Pistachios and White Chocolate

    Published: Dec 6, 2022 by Ashley This post may contain affiliate links. 2 Comments

    ↓ Jump to Recipe

    These twice baked lemon biscotti with pistachios and white chocolate are packed full of flavor from lemon zest and nutty pistachios.

    dipped white chocolate biscotti with coffee

    These biscotti are baked until golden, cut into individual cookies, and baked again until crisp on the outside, tender on the inside. Dipped in melted white chocolate and sprinkled with more pistachios, these biscotti cookies are so, so delicious.

    Jump to:
    • Why You'll Love These Biscotti
    • Recipe Ingredients
    • Recipe Instructions
    • Storage and Freezing
    • Baking Tips for Perfect Lemon Biscotti
    • Substitutions and Variations
    • FAQS
    • Recipe
    • Comments

    Why You'll Love These Biscotti

    They're crisp and crunchy, and also tender, perfect for dipping in hot tea or coffee, or even hot cocoa. These are so fantastic dipped in tea, like Earl Grey or Chai. They are easy to make, requires NO chilling, and I've provided full step by step photo recipe instructions below.

    Recipe Ingredients

    All purpose flour

    Baking powder

    Fine sea salt

    Granulated Sugar

    Lemon zest - lots of zest for lots of lemon flavor

    Unsalted butter

    Eggs

    Vanilla

    Pistachios - a mix of coarsely and finely chopped

    White chocolate

    whisking together the dry ingredients, beating butter with sugar and lemon zest

    Recipe Instructions

    1. Whisk together the flour, baking powder and salt.
    2. In the bowl of a stand mixer, combine the sugar and lemon zest. Use your fingers to work the zest into the sugar. This releases the oils in the zest and pulls out lots of flavor. The sugar should be damp and very fragrant. (You can also use a hand mixer to make these biscotti.)
    3. Beat in the butter until lightened and well combined, about 2-3 minutes.
    4. Add the eggs and vanilla.
    5. Beat in the dry ingredients.
    6. Stir in the chopped pistachios.
    beating in flour, pistachios, shaping the dough into a log and baking the biscotti for the first time
    1. Form the dough into a log, 13" long, 3" wide and about 1" tall.
    2. Bake for 40 minutes. Cool for 30 minutes.
    3. Slice the biscotti log into slices at a diagonal, ½" to ¾" thick. Place the cookies back on the cookie sheet and bake again for 15 minutes. Cool completely.
    4. Melt white chocolate in a microwave for 30 second increments, stirring after each until smooth and melted.
    5. Dip the biscotti into the chocolate.
    6. Sprinkle with chopped pistachios. Let the chocolate firm up before serving.
    slicing the biscotti, dipping the cookies in white chocolate and sprinkling with pistachios

    Storage and Freezing

    Biscotti can be stored in an airtight container at room temperature for up to 4 days. They can be stored in an airtight container and frozen for up to 3 months.

    Baking Tips for Perfect Lemon Biscotti

    • Bake the sliced biscotti longer if you want them more crunchy. Bake for a shorter time if you want them more tender.
    • Make sure the biscotti log is cooled before slicing into individual cookies. Cutting the log while warm can result in crumbling when slicing.
    • For a thinner dipping chocolate, add 2 teaspoons of vegetable shortening or coconut oil to the chocolate when melting.
    lemon biscotti ready to eat with coffee

    Substitutions and Variations

    Substitute orange zest in place of lemon zest and use dark chocolate in place of white chocolate for dark chocolate orange pistachio biscotti.

    Replace the pistachios with almonds or macadamia nuts.

    Add chopped, dried cherries or cranberries for a pop of fruity flavor.

    FAQS

    Why did my biscotti crack on top?

    Cracks along top of the baked log are normal. You can choose to dip the biscotti in white chocolate along the tops if you wish to cover any cracks.

    How do you eat biscotti?

    I prefer to eat them as is. It's also common to dunk them in tea or coffee to soften them a bit. Either way, they're delicious.

    lemon biscotti lined up after being dipped in white chocolate

    If you make these lemon biscotti with pistachios and white chocolate, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes!

    Enjoy!

    Ash xx

    For more cookie recipes, check out these posts:

    Chocolate Marshmallow Thumbprint Cookies

    Cranberry Chai Thumbprint Cookies

    Chocolate Snickerdoodles

    Pistachio Cherry Linzer Cookies

    Whiskey and Rye Chocolate Chip Cookies

    Recipe

    lemon biscotti lined up after being dipped in white chocolate

    Lemon Biscotti with Pistachios and White Chocolate

    Crunchy lemon biscotti with pistachios dipped in white chocolate
    5 from 1 vote
    Print Recipe Pin Recipe
    Servings20 cookies
    Prep Time25 minutes mins
    Cool30 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 55 minutes mins

    Equipment

    • Electric Stand Mixer

    Ingredients
     

    • 2 cups all purpose flour
    • 1½ teaspoons baking powder
    • ¼ teaspoon fine sea salt
    • ½ cup unsalted butter, room temperature
    • ⅔ cup granulated sugar
    • 1 tablespoon lemon zest
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 1 cup + 2 tablespoons pistachios, chopped
    • 1 ½ cup white chocolate, chopped

    Instructions
     

    • Preheat the oven to 350F. Line a large cookie sheet with parchment paper.
    • In a medium bowl, whisk together the flour, baking powder and salt.
      2 cups all purpose flour, 1½ teaspoons baking powder, ¼ teaspoon fine sea salt
    • In the bowl of a stand mixer, combine the sugar and lemon zest. Rub the zest into the sugar with your fingers until the sugar is damp and very fragrant.
      ⅔ cup granulated sugar, 1 tablespoon lemon zest
    • Beat in the butter, until lightened and fluffy, about 2-3 minutes.
    • Beat in the eggs, one at a time.
      2 large eggs
    • Beat in the vanilla.
      1 teaspoon pure vanilla extract
    • Beat in the flour mixture until just combined.
    • Stir in 1 cup of the pistachios.
      1 cup + 2 tablespoons pistachios, chopped
    • Form the dough into a 13" long, 3" wide and 1" tall log on the prepared cookie sheet. 
    • Bake the biscotti until light golden brown, about 40 minutes. 
    • Cool the biscotti to room temperature, about 30 minutes.
    • Place the cooled biscotti on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into ½" to ¾" thick slices.
    • Place the biscotti back on to the parchment paper. Bake for 15 minutes.
    • Once the biscotti are cooled, melt the white chocolate in a microwave safe bowl for 30 second increments, stirring after each increment, until melted and smooth.
      1 ½ cup white chocolate, chopped
    • Dip the biscotti into the melted chocolate. Gently shake off any excess chocolate and place on a cooling rack to set. Sprinkle the chocolate with remaining chopped pistachios.
    Tried this recipe?Let us know how it was!
    « Chocolate Marshmallow Thumbprint Cookies
    Sugared Cranberries (Candied Cranberries) »

    Comments

    1. Dawn Davanport says

      January 13, 2023 at 12:59 pm

      How much butter????

      Reply
      • Ashley says

        January 13, 2023 at 1:20 pm

        1/2 cup. Sorry, just fixed it!

        Reply
    5 from 1 vote (1 rating without comment)

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    Ashley Little Vintage Baking

    Hi, I'm Ashley! Welcome to the Little Vintage Baking blog. I am food photographer and recipe developer of mostly sweet, sometimes savory recipes that are always delicious, and elevated, but always approachable. I hope to inspire you with beautiful, tried and true recipes for all skill levels.

    More about me →

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