- 4 Egg whites
- â…“ cup Golden Caster sugar
- ¾ cup + 1 tbsp Spelt flourwhite, sifted
- ¾ - 1 tsp Rosemaryfinely chopped
- 1 tbsp Lemon zest
- 1 cup Pistachio nutsshelled
Pistachio, Lemon and Rosemary Biscotti
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:
Steps to make Pistachio, Lemon and Rosemary Biscotti
1 | Preheat oven and prepare baking pan | |
Preheat the oven to 180 °C and grease a 8.5x19 cm loaf pan and line with baking parchment paper. | ||
2 | Combine dry ingredients | 2 |
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. | ||
3 | Beat egg whites and sugar | 5 |
Using an electric mixer, beat 4 egg whites until soft peaks form. Then slowly add â…“ cup of caster sugar, stopping to beat in between each addition until sugar is completely dissolved and peaks are stiff and glossy. | ||
4 | Add flour | 3 |
In batches, sprinkle â…“ 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. | ||
5 | Add nuts | 2 |
Add pistachios and gently stir in. | ||
6 | Day 1 bake | 30 |
Transfer the biscotti batter to the prepared pan and smooth over and into the corners. | ||
7 | Cool | 10 |
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. | ||
8 | Preheat oven and line baking tray | |
On the second day preheat the oven to 150 °C and line a baking tray with baking parchment paper. | ||
9 | Slice | 5 |
Use a serrated knife to slice the baked loaf into extremely thin, 3mm slices. | ||
10 | Day 2 bake | 15 |
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! | ||
11 | Serve | |
Cool completely on a wire rack before serving. | ||
Recipe Reviews
Baked these for only an hour until the bread was cooked through because I like my bread to stay soft and it tasted just as good.
Heaven on earth in one recipe, this biscotti will leave you hungry for more with every bite, will be making this again soon enough.
My favorite snack to make for work, it takes a while to make it but it last a long time and you can put anything on top of it, I usually use creamcheese as the spread or hummus.
Made this for my Italian grandpa and he was in awe with how much it reminded him of home (we live in the states) I'm very pleased with how this turned out.
The bread never got fluffy not sure if I missed an ingredient or not but it was quite hard and thin. I liked the taste of the bread but just wasn't exactly what I expected.
The bread never got fluffy not sure if I missed an ingredient or not but it was quite hard and thin. I liked the taste of the bread but just wasn't exactly what I expected.
Realllly tasty biscotti with lemon and pistachios!! The idea never crossed my mind until I saw the photos and decided to give it a try for myself, turned out wonderfully.
Took a really long time to make this in my opinion but the bread with the crunchy pistachio nuts turned out really well.
Favorite biscotti I've ever made, bookmarked this page and the anisette toast biscotti which I'll be baking next!
I love how crunchy these turned out, I've never made biscotti in my life so this was a first for me but because of how easy the instructions are I think I nailed it on the first try, thanks for sharing this.
Well done! Verified!
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