Lemon-Pistachio Biscotti

  • Serves

    makes 40

In partnership with

A combination of limoncello, lemon extract, and lemon zest add bright flavor to these nutty Italian cookies from Todd Eller and Nielsen-Massey.


  • 4½ cups flour
  • 4 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 cups sugar
  • 16 tbsp. unsalted butter, softened
  • 4 eggs
  • ⅓ cups limoncello
  • 1½ tsp. Nielsen-Massey Pure Lemon Extract
  • 1 cup toasted pistachios, roughly chopped
  • 2 tbsp. lemon zest


Step 1

Heat oven to 350°. Line two baking sheets with parchment paper; set aside. Combine flour, baking powder, and salt in a bowl; set aside. Using a hand mixer, cream sugar and butter in a large bowl until light and fluffy; eggs, one at a time, beating well after each addition. Add Limoncello and lemon extract, beating well to combine. Slowly add dry ingredients; beat on low speed until combined. Add pistachios and zest and mix well. Pat dough into a 7" × 15" rectangle; bake until golden and slightly firm, 28-30 minutes. Let biscotti cool.

Step 2

Reduce oven to 300°. Remove cooled biscotti from pan; cut crosswise into twenty 9"-long strips; cut each strip in half to form 40 4½"-long strips. Transfer strips to parchment paper-lined baking sheets. Bake until golden brown, 40 minutes. Let cool completely before serving.

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