Pistachio Biscotti

DESCRIPTION

Pistachio Biscotti. Recipe by Jean-Yves Charon.

INGREDIENTS

• 2 ¼ cups All-purpose flour
• 1 cup Granulated sugar
• 1 1/8 tsp Baking powder
• 7/8 tsp Baking soda
• 7/8 tsp salt
• 2 large Eggs
• 4 Tbsp + 1 tsp Olive oil
• 1 Tbsp+ 2 tsp Lemon zest
• 1 Tbsp+ 2 tsp Vanilla extract
• 1 ¼ cup Whole pistachios, Shelled

INSTRUCTIONS

1. Preheat oven to 350° F.
2. With an electric mixer, mix together the sugar and the lemon zest at medium speed for 1 minute. Add the all-purpose flour, baking powder, baking soda, and salt. Mix at low speed for 1 minute. Add the eggs, olive oil and vanilla extract. Mix at low speed for 5 to 7 minute until smooth. Add the whole pistachios and mix at low speed until evenly distributed. Put the dough on a lightly floured surface and cut into four pieces. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 20 minutes at 350°F. Let the logs cool for 15 minutes and then place on a cutting board. Slice each log into ½ inch thick pieces. Put the biscotti back on the cookie sheet and bake 20 minutes at 300°F. Let cool down for 15 to 20 minutes before serving.