Pistachio Biscotti

Recipe by Julesong
READY IN: 1hr 25mins
YIELD: 18 Cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 325 degrees.
  • Position rack in center of oven.
  • Combine flour, baking powder and salt in a medium bowl and set aside.
  • Whisk eggs, sugar, butter, oil, vanilla and almond extracts and lemon peel in a large bowl.
  • Gradually stir in dry ingredients until smooth.
  • Stir in nuts.
  • Form dough into a 15x4 ½-inch log or prepared sheet.
  • Bake 30 minutes until edges are lightly browned and toothpick inserted comes out clean.
  • Cool for 15 minutes.
  • Keep oven on.
  • With serrated knife, cut log on angle into 18 ½” thick slices.
  • Lay slices flat on cookie sheet and bake until bottom of cookie turn golden about 10-12 minutes.
  • Turn cookies over and bake 10-12 minutes more.
  • Cool cookies on wire racks.
  • Note: if you can't find pistachio, you can substitute almonds.
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