Lemon-Pistachio Biscotti (The Leftovers Club)


Cooking with lemons in The Low-Acid Kitchen—this is a first! I’m pleased to have learned that citrus zest is a safe flavoring option for GERD sufferers. It’s fragrant and tasty without that problematic acidity.

On a side note, I am continually surprised at how few resources exist for those managing heartburn without medication. I rely on the Dropping Acid blog, so I tried to mix it up by searching for a different source that mentions heartburn and citrus zest. I couldn’t find anything! Thanks to Dr. Koufman for providing a solution for people who don’t want to take medicine to stop acid reflux.

But back to the cookies. These biscotti are fun to make—a bit of kneading makes me feel like a real baker. The lemon smells fantastic, and it pairs well with honey and pistachios to make a crumbly, low-fat cookie. It would be great dipped in coffee, but I recommend camomile tea as a stomach-friendly biscotti moistener.

Biscotti are baked twice to make them extra crunchy. This also means they stay fresh longer than regular cookies. I ate a few of these and mailed the rest to Laura at Pink Cake Plate for The Leftovers Club! She sent me a box of oatmeal-pumpkin cookies that were moist, frosted, and beyond incredible.

If you bake too much, The Leftovers Club may be for you. New members are welcome! Click below to see what everyone else baked this month.


  • 3/4 cup flour, plus more for kneading
  • 1/2 cup whole-wheat flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup sugar
  • 2 tbsp olive oil
  • 1 large egg
  • 2 tbsp honey
  • 1 heaping tsp lemon zest (from about 1/2 a lemon)
  • 1/2 tsp vanilla extract
  • 1/2 cup roasted, unsalted, shelled pistachios


  1. Preheat the oven to 350 degrees. In a medium bowl, whisk together the flours, baking powder, and salt.
  2. In a large bowl, stir the sugar, oil, egg, honey, zest, and vanilla until well combined.
  3. Add the dry ingredients in 3 batches until the mixture forms a dough. Stir in the pistachios. IMG_4743
  4. Flour your hands and knead the dough in the bowl a few times. Reincorporate any pistachios that fall out.
  5. Shape the dough into a log about 5 inches long and 3 inches wide. Transfer the log to a parchment-lined baking sheet and bake for 25 minutes at 350. Transfer it to a wire rack and let it cool for 15 minutes. IMG_4747
  6. With a serrated knife, cut 1/2-inch slices from the cooled log. DO NOT use a sawing motion; this will cause the cookies to break apart. Instead, hold the edges of the loaf with your fingers and push down firmly with the knife.
  7. Arrange the slices on the baking sheet and bake for 10 minutes. Turn the cookies and bake until golden, 5 to 10 more minutes. Transfer to a wire rack to cool.


Makes 10. Adapted from http://www.foodnetwork.com/recipes/ellie-krieger/honey-pistachio-biscotti-recipe/index.html


10 responses

  1. Pingback: Oatmeal Pumpkin White Chocolate Cookies~Leftovers Club Recipe

  2. Pingback: Vegan Sweet Potato Cranberry Cookies | Dining With Dani

  3. I usually make tons of biscotti – but have been in a bit of a rut lately – these are a wonderful combo – lemon and pistachio are some of my favorites – I especially like how easy it is to make them vegan!

  4. Oooh, I love biscotti, especially during the holiday season. And I’ve been battling ridiculous heartburn since I became pregnant, so I’m happy to hear how the lemon zest in these biscotti might not upset anything!

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