Graham Biscotti with Pistachios and Lemon

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

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



  • 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


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