Lemon Pine Nut Biscotti

[Photograph: Carrie Vasios]

Bright lemon and rich pine nuts balance each other in this easy biscotti.

Note: When I say easy, I mean it: I like to use good old fashioned man power and just whisk the eggs and sugar together. If you'd like, you can use an electric beater.

You can either make large 4-inch cookies or smaller 2-inch cookies. If making the latter, simply divide the dough in two and shape into 2-inch high logs.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Lemon Pine Nut Biscotti

About This Recipe

Yield:makes 12 4-inch or 24 2-inch cookies
Active time:10 minutes
Total time:50 minutes
Special equipment:whisk, baking sheet, parchment paper, serrated knife
This recipe appears in: Serious Entertaining: An Italian Picnic Cookie Monster: Lemon Pine Nut Biscotti


  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • Scant 1/2 teaspoon salt
  • 1 cup sugar
  • 2 eggs plus 1 egg yolk
  • 1/2 teaspoon vanilla
  • 1 tablespoon lemon juice from about 1/2 lemon
  • 2 packed teaspoons lemon zest from about 1 large lemon
  • 1/2 cup pine nuts


  1. 1

    Adjust oven rack to middle position and preheat oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, combine flour, baking powder, and salt; set aside.

  2. 2

    In a large bowl, vigorously whisk together sugar, eggs, and egg yolk until light and creamy, about 5 minutes. Whisk in vanilla, lemon juice, and zest. Add dry ingredients and stir to combine. Stir in pine nuts.

  3. 3

    Flour your hands (dough with be sticky) and form dough into one 4- by 12-inch long log (see note). Bake until just golden and starting to dry, about 25 minutes. Reduce oven temperature to 275°F.

  4. 4

    When cool enough to touch, use a serrated to cut cookies on the bias to be 1 1/2-inches wide. Place cookies cut side down on baking sheet and put back in oven until dry and toasted, 15-20 minutes more.


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