Lemon Pine Nut Biscotti Recipe

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.

Recipe Facts



Active: 10 mins
Total: 50 mins
Makes: 12 to 24 cookies

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  • 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. 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. 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. 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. 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.

Special equipment

whisk, baking sheet, parchment paper, serrated knife

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