Ingredients

1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 tablespoons honey
2 large eggs
1/4 cup olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup unsalted, shelled pistachios

Directions

Preheat oven to 350 degrees F.

In a medium bowl, whisk together the all-purpose and whole-wheat flours, the baking powder and salt. In a

large bowl beat together the sugar, honey, eggs, oil, zest, lemon juice and vanilla extract until well
combined. In batches add the dry ingredients until the mixture forms a dough. Stir in the pistachios.

Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long
and 3 inches wide. Transfer to a parchment lined baking sheet and bake for 25 minutes. Transfer to a wire rack
and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange on the baking sheet
and bake 10 minutes. Turn the cookies over and bake the biscotti until golden 5 to 10 minutes longer. Transfer
to a wire rack to cool.