-
1
1.
-
2
Set a rack in the middle of the oven and preheat to 350.
-
3
2.
-
4
In a medium bowl, combine the flour, sugar, and baking powder; stir well to mix.
-
5
Stir in the pistachios.
-
6
3.
-
7
In another bowl, whisk the eggs with the lemon zest, juice, and vanilla.
-
8
Use a rubber spatula to stir the egg mixture intot he dry ingredients.
-
9
Continue to stir until a stiff dough forms.
-
10
4.
-
11
Scrape the dough onto a lightly floured work surface and divide it in half.
-
12
Roll each half under th epalms of your hands into a cylinder a little shorter than your baking sheet.
-
13
Place the logs of dough on the baking sheet, making sure they are not too close to each other or to the sides of the pan.
-
14
With the palm of your hand, press down gently to flatten the logs.
-
15
5.
-
16
Bake for about 25 to 30 minutes, or until the logs are well risen and have spread to about double their size.
-
17
The logs are done when, pressed with a fingertip, they feel firm.
-
18
Place the pan on a rack to cool the logs completely.
-
19
6.
-
20
Reset the racks in the upper and lower thirds of the oven.
-
21
Reduce the oven temperature to 300F.
-
22
Place each of the cooled logs on a cutting board and cut it into 1/3-inch thick diagonal slices.
-
23
Arrange the biscotti on the prepared pans, cut side down.
-
24
It isn't necessary to leave space between them.
-
25
Bake the biscotti for about 15 or 20 minutes or until they are dry and lightly golden.
-
26
Cool on the pan on a rack.
-
27
7.
-
28
Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
