• Preheat oven to 350°F/180°C.
• Spread pistachio nuts onto a baking sheet and toast in the oven for 8-10 minutes. Set aside to cool.
• Leave the oven on. Line a large baking sheet or two smaller baking sheets with non-stick parchment paper.
• Place flour, sugar, lemon zest, baking powder and salt into a medium bowl. Whisk to combine.
• Make a well in the center of the dry ingredients.
• Break the eggs into the well and add lemon juice and melted, cooled butter
• Whisk together the wet ingredients slowly incorporating part of the dry ingredients.
• Before the dry ingredients are completely mixed in, switch to a wooden spoon or clean hands to finish incorporating the dry ingredients.
• As the mixture starts to come together add the pistachio nuts.
• Turn out onto a lightly floured surface and knead very lightly to form a ball
• The mixture can be sticky and may be refrigerated for 30 minutes to make the dough easier to handle. Otherwise, you can go right onto the next step.
• Divide the dough into two equal portions.
• Roll each portion into a 12in/ 30cm log. Place logs onto a lined baking sheet and, this is optional, using a wet hand, smooth the surface of the dough.
• Bake for 25-30 minutes until browned and firm.
• Removed from the oven and cool on baking sheets for 10 minutes.
• Reduce the oven to 300°F/150°C.
• While still warm, cut each log into 20 slices. Check my tips below on how to cut biscotti easily.
• Return the biscotti cut side up to the baking sheets and bake in the oven for 10-15 minutes until beginning to dry. The biscotti will become more crisp as they cool.
• Cool on a wire rack.
• Once the biscotti are completely cool, they can be drizzled with the lemon glaze. Arrange the biscotti in a single layer on wire racks and place the racks over baking sheets to catch any extra lemon glaze.
• Using a teaspoon, drizzle the lemon glaze over the biscotti. The best way to do this is to hold the teaspoon high over the biscotti. Move the teaspoon back and forth rather quickly drizzling the lemon glaze in a thin stream on the biscotti.

Lemon glaze

• Place the powdered sugar in a small bowl.
• Add the lemon juice slowly until to achieve drizzling consistency.
• Trial the glaze on a biscotti. If it’s too thick, add a little more lemon juice. If it’s too thin, a little more powdered sugar.