Pistachio and Meyer Lemon Biscotti
If you’re looking for a quiet cookie to nosh on these are not those. I actually love the crunch that you hear when you bite into biscotti. It’s what makes biscotti, biscotti. To me they’re the perfect cookie. They’re not too sweet, have amazing texture and can be made with just about any flavor you like. We went with pistachio and a hint of marvelous meyer lemon. Can you just smell the meyer lemon. Swoon.
Normally I would dunk my biscotti into a cup of espresso but today we’re enjoying our biscotti with a cup of tea. It’s nice to have options, no ; ) I grew up on Lipton Sweet Tea. I’m pretty sure it was in my baby bottle (watered down of course). We are Southern so that’s not at all surprising. As I’m getting ehem “younger” I’m starting to enjoy hot teas more often. Pinkie lifting and all.
I recently was able to sample Lipton’s NEW Green Tea Superfruit Line. They have 3 flavors to choose from: white mangosteen and peach, purple acai and blueberry and red goji and raspberry.
They’re all refreshing but I decided to pair Lipton’s Purple Acai and Blueberry Green Tea with my Pisctachio and Meyer Lemon Biscotti. I love how the hint of Meyer lemon in the biscotti pairs with the blueberry and purple acai of the tea.
Now that I have shared what I would pair with these refreshing Lipton Green Tea Superfruits, I want to know, how do you enjoy your tea?
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What You Will Need:
- 1 1/2 cups sugar
- 4 large fresh eggs – room temperature, divided
- 1 1/2 teaspoon pure vanilla extract
- 1 Meyer lemon - zested
- 2 cups flour
- 1 teaspoon baking soda
- 1 cup pistachios – roughly chopped
- raw sugar
What To Do:
- Preheat oven to 350 degrees. Into mixing bowl add: sugar, 3 eggs, vanilla extract, lemon zest. Mix together with paddle attachment until well combined.
- Into a medium size bowl add: flour, baking soda. Mix together with a fork. GRADUALLY add flour mixture to the egg mixture. Mix on low speed until combined. Gently fold in nuts.
- Onto a rimmed cookie sheet lined with a Silpat mat or Parchment Paper spread the mixture into TWO log like formations. If dough is too sticky, flour your hands and sprinkle a little flour on top to shape them with your hands.
- Press logs down with your hands so that they are somewhat flat. They should be near the length of the baking sheet and rectangular in shape.
- Into a small bowl place: egg white from remaining egg. Brush tops of biscotti logs with a pastry brush. Sprinkle tops with raw sugar. Bake for approx 25 minutes.
- Allow to cool for approx 10 minute OR until you can pick up the cookie logs without burning yourself.
- Transfer logs to a cutting board. Using a serrated knife cut logs on the diagonal creating the traditional biscotti shape. Return cookies to your sheet pan, careful not to crowd them, and bake a second time for approx 10 minutes.