Some people say that these Italian Pistachio, Lemon and Rosemary Biscotti make for the perfect gift but with a 2-day preparation for baking, I think I’ll keep them all to myself, thank you very much! Made with a handful of ingredients these Pistachio, Lemon and Rosemary Biscotti are simple, elegant and bring out the kitchen finesse from within you.
Take note, this recipe involves baking over 2 separate days.
To make Pistachio, Lemon and Rosemary Biscotti, you will need the following ingredients:
Preheat the oven to 180 °C and grease a 8.5x19 cm loaf pan and line with baking parchment paper.
In a small bowl, whisk about 1 teaspoon of finely chopped rosemary, the zest from 1 lemon into 110 g of spelt flour. Set aside.
Using an electric mixer, beat 4 egg whites until soft peaks form. Then slowly add ⅓ cup of caster sugar, stopping to beat in between each addition until sugar is completely dissolved and peaks are stiff and glossy.
In batches, sprinkle ⅓ of the dry ingredients at a time over the egg whites. Use a spatula to fold and combine, then continue with remaining ingredients and gently stir until all the flour is combined into the batter.
Add pistachios and gently stir in.
Transfer the biscotti batter to the prepared pan and smooth over and into the corners.
Bake in the preheated oven for about 30 minutes until lightly browned and a wooden toothpick inserted into the centre comes out clean.
Once baked, allow to cool in the pan for about 10 minutes before wrapping the baking paper over the baked log, and then wrapping the entire log in plastic wrap. Allow to cool completely overnight.
On the second day preheat the oven to 150 °C and line a baking tray with baking parchment paper.
Use a serrated knife to slice the baked loaf into extremely thin, 3mm slices.
Transfer the slices to the lined baking sheet and bake for approximately 12-15 minutes until dry and crisp like biscotti we know and love!
Cool completely on a wire rack before serving.
You don’t need to be a professional baker to make these Pistachio, Lemon and Rosemary Biscotti. Crispy and delicious and the perfect afternoon tea treat. Share with us how yours turn out and tag us in your pics online with our hashtag #cookmerecipes.
Superb flavor! I made these for a friend's get-together, and I couldn’t stop eating them myself. The lemon and rosemary together are pure magic. I never thought I could bake something so fancy but this recipe is so simple and delicious every bit is worth it.
This Pistachio, Lemon and Rosemary Biscotti is incredible. I made it for my wife’s birthday and we couldn’t stop eating them! So simple yet fancy, it feels like Italy in our kitchen.
Epic!
¡Increíble sabor perfecto!
Love these Biscotti! Made them for a family gathering, everyone raved and devoured them.
Delicious and simple!
Simply delicious biscotti!
Delicious!
Simply delicious treats. Made them when my friend visited, and we couldn’t stop munching. Will bake again for sure.
Baking these biscotti felt like magic, they were a hit with my family during tea time.
¡Estos biscotti son la bomba! Un día decidí hacerlos para un abrazo de amigos. Aunque tardan, son sencillos de hacer y el sabor con el pistacho y romero es algo del otro mundo. Desde entonces, me piden que los haga cada vez que nos juntamos. ¡Definitivamente me los quedo yo!
Delicious!
Awesome! Made these with my kids and they loved the lemony flavor.
These biscotti were a hit at our family gathering! Totally worth the wait, I feel like a baking pro now!
Superb biscotti treat! Made them last weekend, and my family devoured them during our movie night.
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