Gluten Free Lemon Pistachio Biscotti Recipe

by Carol Kicinski on August 19, 2011

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Gluten Free Recipes - Lemon Pistachio Biscotti

Gluten Free Lemon Pistachio Biscotti Recipe

Before you decide I have completely lost my sanity by presenting a gluten free recipe for a cookie that is not only baked once but twice in the dead heat of summer, hear me out. I think I can convince you that biscotti are in fact the ideal cookies to bake in the summer.

The word biscotti originates from Medieval Latin and means twice baked or cooked. They are dry Italian cookies which have been made for centuries and were originally baked twice to ensure a long shelf life in the days of extended journeys and no refrigeration.

The dryness makes them the ideal cookie for dunking and it also makes them quite portable – perfect for picnics and such. They are low in fat which makes them a good dessert alternative with a glass of Vin Santo – a sweet Italian wine. The thought of sitting on the patio at the end of a light summer meal sharing biscotti and a glass of wine or cup of coffee just cries “summer” to me.

OK, do you see where I am going with all this? I am not saying to stop baking biscotti in the winter–tins of Christmas biscotti studded with pistachios and cranberries dipped in dark chocolate make for fabulous gifts–I am just saying that we need to start thinking of this as a summer cookie as well.

I like my biscotti dry enough to dip without falling apart but not so hard that they chip a tooth and this recipe results in a cookie that hits that balance quite nicely. I love the combination of fragrant lemon peel and salty pistachios mixed into the barely sweet biscuit. And may I just say that if you do dare to turn on the oven during the heat of summer to bake these, you will be rewarded with not only fantastic gluten free biscotti but your home will smell a little bit like Heaven.

Gluten Free Dairy Free Lemon Pistachio Biscotti

Gluten Free Lemon Pistachio Biscotti Recipe


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 silicone 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.


This Gluten Free Lemon Pistachio Biscotti recipe makes 18

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Cookies & Candies

{ 12 comments… read them below or add one }

Shirley @ gfe August 20, 2011 at 8:54 am

Carol, this biscotti looks fantastic! One of my girlfriends is hosting a tea for four of us in September. I’ve already committed to bringing Elana’s chocolate chip scones and my chicken salad puffs, but I’m adding this biscotti to my offerings, too. Thanks, dear!



Donna August 20, 2011 at 10:04 am

OK, you have convinced me! :) I am making these for sure. Thanks.


Maggie August 20, 2011 at 3:46 pm

I am afraid to admit that I’ve never even tried biscotti! Clearly I need to change that. These sound and look so amazing Carol. Can you send me some please?


Julie August 20, 2011 at 5:23 pm

I have been wanting to make biscotti forever but thought it would be too hard – this sounds doable, thanks.


InTolerantChef August 21, 2011 at 6:33 am

Oh so yummy! Biscotti is perfect for summer, especially dipped in wine :)


Diane-thewholegang August 23, 2011 at 4:52 pm

Not sure what I like more, the recipe or the way you eat your biscotti. :-)


Lindsay Spencer @ Celiac Eats August 27, 2011 at 6:14 pm

I never thought to dip biscotti in wine! Just found what I’ll be making on my next lazy Saturday evening. Thanks for the recipe!


Carol Kicinski August 27, 2011 at 8:26 pm

Enjoy Lindsay!


Angie Halten August 29, 2011 at 12:47 am

I’m making a cappuccino right now and I can already taste the biscotti!


Carol Kicinski August 31, 2011 at 8:24 am

Oh, that’s a little bit of heaven! Enjoy Angie!


Inna November 8, 2011 at 11:34 am

I love that this recipe is gluten free and dairy free because we have to avoid both. Looks so good!!


Carol Kicinski November 9, 2011 at 8:55 am

Thanks Inna, enjoy!


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