• Ingredients: 38
  • Serves: 60

Lemon pistachio biscotti with cookie sheets or jelly roll pans covered with parchment or foil.

Ingredients

  • 2 cookie sheets or jelly roll pans covered with parchment or foil

What you’ll need:

  • 10-inch bundt-style pan
  • baking sheet for toasting walnuts
  • sharp, heavy knife for chopping walnuts
  • mesh sieve
  • fork
  • hand-held electric mixer
  • cake tester
  • wire rack
  • mixing spoon

For preparing the pan:

  • 2 tbsps. unsalted butter, softened
  • 2 tbsps. all-purpose flour

For the cake:

  • 3 1/3 cups cake flour
  • 2 tsps. baking powder
  • 1 1/2 tsps. baking soda
  • 1 1/2 tsps. ground cinnamon
  • 1 1/4 tsps. ground allspice
  • 1 1/4 tsps. ground nutmeg
  • 1 tsp. ground ginger
  • 1/2 tsp. salt
  • 3 extra-large eggs, at room temperature
  • 1 2/3 cups packed dark brown sugar
  • 1 cup vegetable oil
  • 1 tbsp. pure vanilla extract
  • 2 cups unsweetened applesauce
  • 1 1/2 cup walnuts, toasted and coarsely chopped

For assembly

  • Coconut buttercream
  • 3 1/2 cups fresh coconut shavings or 2 2/3 cups sweetened flaked coconut

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 2. In a medium bowl, combine the flour, sugar, and baking powder; stir well to mix. Stir in the pistachios.

    For this step you will need

  2. Step 2 3. In another bowl, whisk the eggs with the lemon zest, juice, and vanilla. Use a rubber spatula to stir the egg mixture intot he dry ingredients.
  3. Step 3 4. Scrape the dough onto a lightly floured work surface and divide it in half. Roll each half under th epalms of your hands into a cylinder a little shorter than your baking sheet.
  4. Step 4 Place the logs of dough on the baking sheet, making sure they are not too close to each other or to the sides of the pan.
  5. Step 5 5. Bake for about 25 to 30 minutes, or until the logs are well risen and have spread to about double their size.
  6. Step 6 The logs are done when, pressed with a fingertip, they feel firm. Place the pan on a rack to cool the logs completely.

    For this step you will need

  7. Step 7 6. Reset the racks in the upper and lower thirds of the oven. Reduce the oven temperature to 300°F.

    For this step you will need

  8. Step 8 Place each of the cooled logs on a cutting board and cut it into 1/3-inch thick diagonal slices. Arrange the biscotti on the prepared pans, cut side down.
  9. Step 9 It isn’t necessary to leave space between them. Bake the biscotti for about 15 or 20 minutes or until they are dry and lightly golden.
  10. Step 10 7. Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

Nutrition information

Calories 50 Carbohydrates 7 g (2%)
Fat 2 g (3%) Protein 1 g (3%)
Saturated Fat 0 g (2%) Sodium 15 mg (1%)
Polyunsaturated Fat 0 g Fiber 0 g (2%)
Monounsaturated Fat 1 g Cholesterol 10 mg (3%)