Crisp, fragrant, and full of flavor, these Pistachio, Lemon & Rosemary Biscotti are a sophisticated twist on the classic Italian cookie. Studded with vibrant green pistachios, delicately scented with fresh rosemary, and brightened by lemon zest, these twice-baked cookies are the perfect companion to coffee, tea, or even a glass of dessert wine.
Whether you’re baking for the holidays, prepping homemade gifts, or simply want a batch of crunchy, satisfying cookies on hand, this biscotti recipe is easy to make and stays crisp for weeks in an airtight jar.
Ingredients:
- 2 cups (250g) plain all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- Zest of 1 large lemon
- 1 teaspoon finely chopped fresh rosemary (or 1/2 tsp dried rosemary)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (freshly squeezed)
- 1 cup (120g) shelled pistachios (unsalted, whole or roughly chopped)
Instructions:
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- Combine wet ingredients: In another bowl, beat the eggs and sugar until thick and pale (about 2–3 minutes). Stir in the lemon zest, lemon juice, chopped rosemary, and vanilla extract.
- Combine wet and dry: Add the dry ingredients to the wet mixture and mix until a soft dough forms. The dough will be sticky — this is normal. Gently fold in the pistachios.
- Shape the dough: With lightly floured hands, divide the dough in half. Shape each half into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide. Place the logs on the prepared baking sheet, leaving space between them.
- First bake: Bake for 25–30 minutes, or until the logs are firm to the touch and just starting to turn golden. Remove from the oven and let them cool for 10–15 minutes. Lower the oven temperature to 300°F (150°C).
- Slice: Using a sharp serrated knife, slice the logs diagonally into 1/2-inch (1.25 cm) thick slices. Place the slices cut-side down back on the baking sheet.
- Second bake: Return the biscotti to the oven and bake for 10–12 minutes. Flip them over and bake for another 8–10 minutes, or until both sides are golden and crisp.
- Cool completely: Remove from the oven and let cool completely on a wire rack. The biscotti will continue to harden as they cool.
Tips & Variations:
- For extra lemon flavor, add a few drops of lemon extract or finely chopped candied lemon peel.
- You can substitute almonds or hazelnuts for the pistachios, but the vibrant green of pistachios gives a lovely contrast.
- Dried rosemary can be used, but fresh rosemary gives a more delicate, aromatic finish.
- Biscotti can be stored in an airtight container for up to 3 weeks. For longer storage, freeze in an airtight bag and re-crisp in the oven before serving.
Serving Suggestions:
- Perfect with espresso or cappuccino
- Lovely on a holiday cookie platter
- Delicious dipped in white or dark chocolate for a more indulgent treat
- Wrap in cellophane bags and tie with a ribbon for a homemade food gift
Why You’ll Love This Recipe:
These biscotti are more than just cookies — they’re a sensory experience. The lemon lifts the palate, the rosemary surprises it, and the pistachio delivers the crunch. Easy to make, long-lasting, and versatile, they’re the kind of treat you’ll want to keep around all year long.