Pistachio Biscotti

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the flour, sugar, baking powder, and salt with a whisk to combine evenly.
3. In a separate bowl, beat the eggs with a whisk until they are slightly frothy. Add the vanilla and almond extracts, and stir to combine.
4. Gradually add the egg mixture into the dry ingredients, mixing with a wooden spoon or spatula until a dough forms. Stir in the pistachios ensuring they are evenly distributed throughout the dough.
5. Transfer the dough to a lightly floured surface and divide it in half. With lightly floured hands, shape each half into a log about 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, ensuring they are at least 3 inches apart.
6. Bake in the preheated oven for 25-30 minutes, until golden brown and firm to the touch. Remove from the oven and let the logs cool on the baking sheet for about 10 minutes, or until manageable to touch.
7. Reduce the oven temperature to 325°F (165°C). Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick slices. Arrange the slices cut side up back onto the baking sheet.
8. Return the biscotti to the oven and bake for another 10-15 minutes, flipping them halfway through for even crisping. They should be dry and crisp. Let them cool completely on a wire rack before serving. Biscotti will continue to harden as they cool.