Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

Graham Biscotti with Pistachios and Lemon

Graham flour adds a wonderful malted flavor as well as a nubbly texture.

Get access to everything we publish when you sign up for Outside+ Join today!.

Graham flour adds a wonderful malted flavor as well as a nubbly texture.

Servings
60

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup graham flour or whole-wheat flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup light brown sugar, firmly packed
  • 2 large eggs, at room temperature
  • 1/2 tsp. vanilla extract
  • 1 tsp. grated lemon zest
  • 2 Tbs. lemon juice
  • 1 cup shelled raw pistachios

Preparation

1. Preheat oven to 350°F. Line baking sheet with parchment paper. Sift together flours, baking powder, baking soda, and salt in bowl. Beat brown sugar, eggs, vanilla, and lemon zest with electric mixer 5 minutes, or until tripled in volume. Beat in flour mixture. Stir in lemon juice, then pistachios.

2. Dampen hands, and use to shape dough into 2 12- x 2 1/2-inch logs. Transfer to prepared baking sheet, and bake 20 minutes, or until golden. Cool 10 minutes.

3. Reduce oven temperature to 325°F. Slice warm logs with serrated knife into 1/3-inch-thick slices. Lay biscotti slices flat on baking sheet. Bake 8 minutes. Turn biscotti with spatula, and bake 7 to 10 minutes more, or until golden brown on both sides. Cool on wire rack.

Nutrition Information

  • Calories 41
  • Carbohydrate Content 7 g
  • Cholesterol Content 7 mg
  • Fat Content 1 g
  • Fiber Content 1 g
  • Protein Content 3 g
  • Saturated Fat Content 1 g
  • Sodium Content 53 mg
  • Sugar Content 3 g