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Recipe courtesy of Ellie Krieger

Honey Pistachio Biscotti

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 35 min
  • Yield: 15 biscotti
  • Nutrition Info
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Ingredients

Directions

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
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