Name: Honey Pistachio Biscotti
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 15 biscotti
Cuisine: italian
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.

Honey Pistachio Biscotti

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