Pomegranate Pistachio Biscotti with Vanilla Bean Lemon Glaze
There are probably only 3 types of cookies I like to bake and Italian biscotti are one of them. I am obsessed with this biscotti recipe of mine because the flavors are so delicious when combined together in this slightly crisp, but soft biscotti. Cranberry and pistachio are a common pair you’ll find in biscotti, which I am also obsessed with. I am using pomegranate seeds instead of cranberries for a fun twist on the combo. I love how the pomegranate and pistachio make a delicate yet totally comforting, delicious flavor. Here’s the best part though...the vanilla bean lemon glaze. The way all these flavors compliment each other is dreamy and irresistible!
Ingredients
2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup granulated sugar
1 stick of unsalted butter, softened (room temp)
2 eggs
¼ cup (or half cup if you like more pistachio), roughly chopped pistachios
¼ cup pomegranate seeds
1 lemon, zest and juice
2 cups powdered sugar
1 tsp vanilla bean paste or vanilla extract
Instructions
Preheat the oven to 350.
In a small bowl, add the flour, salt and baking powder. Whisk to combine and set aside.
In a mixing bowl, add butter and sugar. Use an electric mixer to beat them until combined.
Beat in one egg at a time, then add the flour mixture in 2 parts and continue to beat until it's just about blended completely.
Shut off the mixer and then using a spatula, mix just to make sure it is all blended, then stir in the pistachio, pomegranate and some lemon zest if you really like lemon. Mix until combined.
Line a baking sheet with parchment paper then add the dough. Form the dough into a log, you will need to wet your hands to help spread/shape the log. Bake until light golden, about 30 minutes. Remove from the oven and let it cool just the way it is for 30 minutes.
Then, using a serrated knife, cut the log into 1/2- to 3/4-inch-thick slices.
Place the slices on its side on the baking sheet, then bake for 15 more minutes.
In the meantime, prepare your glaze icing. In a small mixing bowl, whisk together: powdered sugar, vanilla and slowly add lemon juice until you reach a desired thickness. The more juice, the thinner it will be. It should be a little thick, not too watery. Set aside.
Remove biscotti from the oven, let cool for about 10 minutes, then drizzle the glaze over each cookie. Serve or once glaze hardens you can store in an airtight container.
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