Step 1: Prepare the Pistachio Paste : Bring a small pot of water to boil. Add pistachios and blanch for 1 minute. Drain and rub off skins using a towel. Place pistachios in a food processor with 1/4 cup sugar and blend into a fine paste.

Step 2: Make the Gelato Base : In a saucepan, combine milk and cream. Warm over medium heat until just steaming (do not boil). In a bowl, whisk egg yolks, remaining sugar, and salt until pale and thick. Slowly pour hot milk mixture into yolks while whisking continuously (temper the eggs). Return mixture to saucepan and cook on low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (170–175°F or 77–80°C). Remove from heat and stir in vanilla and pistachio paste. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 3: Churn the Gelato : Once chilled, pour mixture into an ice cream maker. Churn for 25–30 minutes until thick and creamy. Transfer to an airtight container and freeze for 4–6 hours to set.

Step 4: Prepare the Almond Biscotti : Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, whisk flour, baking powder, and salt. In another bowl, beat eggs, sugar, and almond extract until light and frothy. Combine wet and dry ingredients; fold in chopped almonds and lemon zest. Form dough into a 12-inch log on the baking sheet. Bake for 25–30 minutes, then cool for 10 minutes. Slice diagonally into 1/2-inch pieces and bake again at 300°F (150°C) for 10–12 minutes per side until crisp and golden. Cool completely before serving.