I love the combination of fragrant lemon peel and salty pistachios mixed into the barely sweet biscuit of this cookie recipe. The pistachios add tremendous flavor, heart-healthy nutrients and tons of protein and the lemon not only adds its unique tangy flavor but your house will smell like heaven as these cookies bake.
These biscotti (which literally means “twice baked”) are simple to make and store well, they will keep up to a week in an airtight container at room temperature - assuming they don’t all get eaten up first!
Serve these delightful cookies with a cup of coffee or tea for dunking or do like the Italians do and serve with a nice glass of sweet wine for a beautiful, light dessert.
Gluten Free Lemon Pistachio Biscotti Recipe
by Carol Kicinski
1¾ cup pastry quality gluten-free flour blend with xanthan gum*
¼ teaspoon kosher or fine sea salt
1 teaspoon baking powder
¼ cup olive oil
¾ cup light brown sugar
1 teaspoon pure vanilla extract
Zest of 1 large lemon
2 large eggs
1 ½ cups roasted, salted pistachios (if using unsalted pistachios increase the salt in the recipe to ¾ teaspoon), roughly chopped
* make your own gluten free flour blend by whisking together 1 cup superfine white rice flour with ½ cup superfine sweet rice flour, ¼ cup tapioca starch and 1 teaspoon xanthan gum.
Preheat oven to 300 degrees. Line a baking sheet with a silicon baking mat or parchment paper.
In a mixing bowl, whisk together the gluten free flour, salt and baking powder.
In a mixer fitted with a whisk attachment or with a handheld at medium speed, beat the olive oil with the sugar, vanilla, lemon zest and eggs until well combined. Turn mixer to low, gradually add the flour mixture. Add the pistachios and stir by hand to combine. Place dough on prepared baking sheet and form into a log which is roughly 12 inches long by 4 inches wide and ½ inch high. If dough is too sticky, wet your hands with water. Bake for 50 minutes or until golden brown. Remove from oven, increase heat to 350 degrees and cover the biscotti with two tea towels and let cool for 10 minutes.
Remove the log from the baking sheet and place on a cutting board. Using a thin, sharp knife, cut the biscotti on a diagonal into ¾ inch slices and place the slices back on the baking sheet. Bake for 10 minutes or until the biscotti are golden brown.
Store in an airtight container, especially important if the air is humid.
A gluten free recipe that makes about 18 cookies.