Pistachio, Lemon and Rosemary Biscotti

Nut, Citrus and Herb Italian Biscotti
Nut, Citrus and Herb Italian Biscotti
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Ingredients

Adjust Servings:
4 Egg whites
⅓ cup Golden Caster sugar
¾ cup + 1 tbsp Spelt flour white, sifted
¾ - 1 tsp Rosemary finely chopped
1 tbsp Lemon zest
1 cup Pistachio nuts shelled

Nutritional information

37
Calories
1.4g
Fat
4.8g
Carbohydrate
1.3g
Protein
0mg
Cholesterol
5mg
Sodium
Ingredients

Pistachio, Lemon and Rosemary Biscotti

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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:

Ingridiens for Pistachio, Lemon and Rosemary Biscotti

Steps to make Pistachio, Lemon and Rosemary Biscotti

1
Done

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
Done
2

Combine dry ingredients

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
Done
5

Beat egg whites and sugar

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.

4
Done
3

Add flour

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.

5
Done
2

Add nuts

Add pistachios and gently stir in.

6
Done
30

Day 1 bake

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.

7
Done
10

Cool

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
Done

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
Done
5

Slice

Use a serrated knife to slice the baked loaf into extremely thin, 3mm slices.

10
Done
15

Day 2 bake

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
Done

Serve

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.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

Recipe Reviews

Average Rating:
(4.7)
Total Reviews: 11
Kinlee Lops

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.

Nathalie Kaczkowski

Heaven on earth in one recipe, this biscotti will leave you hungry for more with every bite, will be making this again soon enough.

Yareli Vanholland

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.

Marjorie Trenkle

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.

Anneliese Feigelson

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.

Raylee Jaros

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.

Maryam Tennesen

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.

Mercy Abramson

Took a really long time to make this in my opinion but the bread with the crunchy pistachio nuts turned out really well.

Pamela Macgowan

Favorite biscotti I've ever made, bookmarked this page and the anisette toast biscotti which I'll be baking next!

Emiliana Borroel

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.

Athina

Well done! Verified!

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