Cookies, Treats

Lemon Pistachio Cookies

Take two for Pistachios.  Buttery and Lemony, these cookies are perfect with a glass Iced tea ! Welcome Summer !


2 cups of flour

1 tsp salt

1tsp baking soda

2 sticks of butter

1 cup granulated sugar

1 egg

Zest of one medium lemon

1/2 cup ground pistachio nuts

1 Tbsp of lemon juice


Preheat oven to 375F

Mix dry ingredients along with lemon zest in a large bowl.

Cream together butter, sugar and lemon juice in another bowl.

Add the flour mixture to the creamed butter.

Add the th beaten egg and mix to incorporate.

Fold in the ground nuts.

Use a cookie scoop and place dough on cookie sheets 3 inches apart.  The cookies will spread out while baking.

Bake for 12mins till golden brown.

Cool on wire rack completely before storing, they will be very soft when they first come out of the oven, but they become crisp after they cool.  I realized that if you let the cookies sit for just a minute on the pan before you try to handle them, they retain their shape and will not crack on you.

Breakfast, Cookies, Italian, Treats

Dark Chocolate Pistachio Biscotti

I love biscotti.  I follow a basic biscotti recipe from Martha Stewart but I change it up every time by playing with the ratio of flour and nuts and baking morsels.  This time I had dark chocolate and I bought pistachios, so the combination was pretty obvious ! They came out quite well too !


1 cup whole wheat flour

1 cup all-purpose flour

¼ cup white sugar

¼  tsp salt

¼ cup brown sugar

8oz dark chocolate

4 Tbsp of unsalted butter

3 medium eggs

¼ cup + 1Tbsp ground pistachio


Preheat oven to 350 degrees.

In a large mixing bowl, whisk together first four ingredients.

In a double boiler melt dark chocolate, butter and brown sugar.

Add the melted chocolate to the flour mixture.

Add the beaten eggs and mix.

Fold in ¼ cup of the ground nuts and shape into a 12-inch log.

Top the log with remaining 1Tbsp nuts.

Bake until logs are puffed and outside is firm, about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours. While you are waiting, raise the temperature of the oven to 375F.

Using a serrated knife, thinly slice the logs crosswise, 1/4 inch thick. Lay slices cut side up on a baking sheet.

Bake until crisp, rotating pans and turning biscotti over halfway through, 20 minutes total. Cool completely before serving or storing in an air tight container.

Biscotti say hello to Sunday morning coffee !