These citrus vanilla biscotti have just the right amount of sweetness with plenty of crunch, a lovely treat when you want a bite to go with your coffee or tea.
They’re light and filling, a nice seasonal twist with the citrus fruits, and you can eat them plain, drizzle with a lemon glaze (which is really good), or if you want to spice them up, dip the ends in white chocolate and add some sprinkles for a beautiful colorful spring treat.
You can also swap out the nuts you use, I chose pistachios but slivers of almonds would work too, or just eliminate them if you’re not a nut lover.
If you’re a dunker, just leave them as they are and dive in! I, on the other hand, am not a dunker, I prefer some crunch and ruffles.
Biscuits are sturdy, pack well and stay fresh for a long time, making them great gifts too.
Who wouldn’t enjoy this for an afternoon treat?
Get the coffee ready!
Citrus vanilla biscotti with pistachios
Spring and summer citrus vanilla biscotti, be sure to stock up on these!
- 2 cups flour
- 2 eggs
- ⅔ cup sugar
- 6 tablespoons unsalted butter at room temperature
- 1½ teaspoons baking powder
- pinch of salt
- 1 teaspoon each of lemon, orange and vanilla extract
- Zest of 1 orange and 1 lemon
- ⅓ cup pistachios or slivered almonds (optional)
- Preheat oven to 350º. Line a baking sheet with parchment.
- Cream the butter and sugar in a large bowl, add the eggs, extracts and zest.
- In a small bowl, whisk together the flour, salt, and baking powder, then add to the wet ingredients.
- If using, fold in the nuts.
- Directly on the parchment, form two logs about 3 x 12, then blot to a thickness of ¾ inch.
- Place in the oven for 25 minutes, then remove and allow to cool completely.
- Turn the oven down to 325 degrees.
- Then cut into slices with a serrated knife and place straight on the baking sheet.
- Bake for an additional 30-35 minutes, if desired.
- You can eat them just like that, or dip the ends in melted white chocolate, add sprinkles, or finish with a drizzle of lemon frosting made with 1 cup powdered sugar and the juice of fresh lemons to get the right consistency.