I never thought about how biscotti are made until I decided to make some.
I never wondered how biscotti get their snubbed edges, moonslice shape.
I was focused on more pressing matters like how long to dunk….whether to dunk at all……what beverage would be best if dunking was imminent.
This Lemon Pistachio Biscotti started out with freshly roasted and shelled (thank you) pistachios I bought at Pike Place Nuts in one of the liveliest markets I know……Seattle’s Public Market.
I have a big, eyelash-fluttering crush on the Public Market sign.
I love the simple red letters against the temperamental Seattle sky. In the Pacific Northwest the sky will be hazy and so thoroughly gray that you can hear the Wicked Witch’s evil-monkey theme song and then suddenly a slice of sun burns away the dreary brew.
Lemon Pistachio Biscotti are good with any sort of sky. They are delicious dunked in coffee, hot chocolate or milky tea. Undunked they are buttery and crisp.
Making biscotti is pretty darn easy. They are perfect to bring to a party, serve at your own soiree or mail overnight to a fellow lover of crumbly goodness.
Lemon Pistachio Biscotti
adapted from Bon Appetit Just Desserts Lemon Walnut Biscotti
quantity: 5 dozen pieces
- 3 cups unbleached all-purpose flour
- 1 t. kosher salt
- 1 t. baking powder
- 1/4 t. baking soda
- 10 T. unsalted butter at room temperature
- 1 cup sugar
- 1 T. grated lemon peel
- 2 large eggs
- 3 1/2 T. freshly squeezed lemon juice
- 2 1/2 cups roasted, shelled and chopped pistachios
In a large bowl whisk the flour, salt, baking powder and baking soda together. Set aside.
In a seperate bowl beat the softened butter, sugar and lemon peel until just blended.
Add the eggs and lemon juice and beat to blend.
Add the flour mixture you whisked and set aside earlier. Beat to blend.
Fold in the chopped pistachios.
Divide the dough into thirds and loosely form each piece into a log shape. Place each dough log on a piece of plastic wrap. Fold the plastic wrap over each piece and…..using your hands……roll each piece into an even better log shape then flatten the new logs with your palm to about 2 1/2 inches wide. Wrap the plastic wrap around each piece of dough securely. Chill at least 3 hours in the fridge. Overnight is fine.
Bake at 325 degrees on a baking sheet placed in the upper third of your oven for 50 minutes. The loaves should be golden and firm to the touch but not hard.
Let the loaves cool about 10-15 minutes and meanwhile adjust the oven to 300 degrees.
Slice the loaves slowly and carefully using a serrated knife into pieces that are about 1/3 of an inch thick.
Place the slices on a baking sheet with the cut sides down and return to the oven for 20 minutes.
Cool on a rack. Enjoy! Store in an airtight container.