Honey Pistachio Biscotti

in Breakfast, Snacks


Everyone has their own versions of heaven. Those rare occasions where if feels as though life cannot get any better and you hope that it will just float along endlessly in this moment. Here’s one of those moments for me:

Getting up on a weekend before anyone else is awake, making iced coffee, then drinking it  on the couch while watching TV AND also reading a magazine. This is heaven, pure and simple. If you go ahead and throw in some of these Honey Pistachio Biscotti for me nibble on, I may never leave my apartment again. Really.


I suggest you give my little slice of heaven a try. Make these tasty cookies, brew your favorite cup of coffee however you like it, and then enjoy it all with a good magazine and a TV show you normally wouldn’t admit to watching. (Real Housewives, anyone?) Also, eat slowly. Good things should not be rushed.

Honey Pistachio Biscotti

Print this recipe!

Adapted from Ellie Krieger

2 ½ cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 tablespoons honey
2 large eggs
1/4 cup olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup unsalted, shelled pistachios

Preheat oven to 350 degrees F.

Sift together the flour, baking powder and salt. In a large bowl beat together the sugar, honey, eggs, oil, zest, lemon juice and vanilla extract until well combined. Slowly add in the dry ingredients until the mixture forms a dough. Stir in the pistachios.

Honey mixingloaf BakingSheetTransfer the dough to a floured surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment lined baking sheet (I used a Silpat) and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange on the baking sheet and bake 10 minutes. Turn the cookies over and bake the biscotti until golden 5 to 10 minutes longer. Transfer to a wire rack to cool.


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