Lemon Pistachio Biscotti {Dipped in White Chocolate}

Lemon pistachio biscotti is an Italian biscotti recipe with a hint of lemon, crunchy pistachio nuts and are dipped in sweet white chocolate. A perfect cookie for dunking in your espresso, coffee, tea or hot cocoa!

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Happy New Year!🎉✨ I fully intended to have this classic biscotti recipe published before Christmas, but ended up taking a little extended break to enjoy the holiday time with my family. But now I'm back with this easy cookie recipe.

Biscotti have a crisp and crunchy exterior and are often enjoyed by dunking into a warm beverage. This biscotti recipe is one my mom has been making for years! I've added a few small changes to her version with the addition of lemon and white chocolate.

This isn't my usual soft and chewy kind of cookie, but I'm still a fan!

why you will love this italian biscotti recipe

• This traditional Italian cookie recipe is EASY!
• The taste of homemade biscotti have much better flavor than store bought.
• Made without butter and with less sugar than many cookie recipes.
• This classic recipe uses olive oil, which means no planning ahead for room temperature butter!
• The texture is crisp and crunchy, but not rock hard and you can choose how crunchy you want them by adjusting the second bake time.

what are biscotti?

Biscotti has a different meaning in Italy than it does in the U.S.A. In Italy, biscotti refers to cookies of all shapes, sizes and flavors. The word can be traced to the Roman Empire. Bis in Latin means "twice" and cotto means "cooked"; leading to the U.S. definition of a twice baked cookie being biscotti.

Biscotti are twice baked to cook them on the first bake and to dry them out on the second bake. This allows them to become crisp and crunchy and perfect for dunking!

simple ingredients {and substitutions} for lemon pistachio biscotti

• All-purpose flour ~ adds structure to the cookie. Good ole all-purpose does the trick. A 1-1 gluten-free flour will work too.
• Baking powder ~ adds just a little lift to the cookies.
• Olive oil ~ use a mild flavored version. I've not tested this recipe with other oils, but imagine a canola or vegetable oil would work as well.
• Granulated sugar ~ adds the sweetness.
• Vanilla extract ~ adds flavor.
• Almond extract ~ I adore almond and it enhances the flavor of biscotti without really adding an obvious almond flavor. If you don't have almond extract, you can simply substitute with vanilla instead.
• Lemon extract ~ helps to enhance the lemon flavor. A food grade essential oil, limoncello or lemon juice can also be used.
• Lemon zest {not shown above} ~ any type of waxed lemon works. This is my favorite zesting tool.
• Eggs ~ two large eggs needed.
• Pistachio nuts ~ use shelled nuts. If the nuts are NOT salted, add ¼ teaspoon kosher salt with the flour. Almonds are another classic nut, but pecans and other nuts will also work.
• White chocolate ~ I prefer a baking bar for melting, but if you have white chocolate chips that you like to melt use those instead!

how to make this classic cookie recipe

Start by preheating the oven and preparing a half sheet pan with parchment or a silicone baking mat.

Then whisk together the flour, baking powder and kosher salt {if using} and set aside.

Next, fully combine the olive oil and sugar. You can use a hand mixer, stand mixer or just a wooden spoon ~ all work just fine in this easy recipe. Once the sugar and oil are fully mixed, add the extracts and zest, followed by the eggs. Mix until the mixture is pale in color.

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Then add the flour mixture and blend on low or fold in until fully combined. Finally, fold in the pistachio nuts with a spatula.

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how to form the biscotti logs

The lemon pistachio biscotti dough is very soft and somewhat sticky.

Divide the dough in half and shape into two roughly 12 inch by 2 inch logs on the prepared baking pan.  Using damp hands helps here.  If the dough is too soft, you can let it chill for 10 minutes before forming into the logs.  I also find using a bench scraper is helpful during the shaping process as the dough is sticky.

Place the biscotti into the oven and bake until slightly puffy and lightly browned.

Remove the pan from the oven {reduce the oven temperature now} and let cool for ten minutes. Once the 10 minutes has passed, slice each log on the diagonal into about 14 pieces about ¾ inch thick.  Lay each slice cut side down back on the baking sheet and bake a second time.

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Move the biscotti to a wire cooling rack to cool completely before dipping in the white chocolate.

Using your preferred melting method {I like using a double boiler}, melt the white chocolate and place into a glass. Take each cookie and dip the end into the white chocolate. Place on a parchment or silicone lined baking pan until the white chocolate has hardened.

how to store homemade biscotti

Lemon pistachio biscotti can be stored in an airtight container on the counter for up to two weeks.

why are biscotti hard?

Biscotti are twice baked cookies, which lends to their crunchy and crisp texture. They are meant to be firmer and crumbly, which makes them perfect for dunking! In my opinion, if they are rock hard they have been baked too long.

If you like your biscotti on the crisp, but softer side; adjust the amount of time used for the second bake. I offer timing suggestions in the recipe card.

Remember to snap a picture and tag me on Instagram if you make these Lemon Pistachio Biscotti {Dipped in White Chocolate}. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more cookie recipes to enjoy

• Soft Amaretti Cookies {Chewy Almond Cookies}
• Lemon Cut-Out Sugar Cookies
• Sprinkle Cookies
• Brownie Crinkle Cookies
• White Chocolate Sugar Cookies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!