Pistachio Biscotti

Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup sugar
• 1/4 cup butter or margarine, melted
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 teaspoon grated lemon, rind of
• 1 cup shelled pistachios, chopped

Directions

1. 1

   Heat oven to 325 degrees.

2. 2

   Position rack in center of oven.

3. 3

   Combine flour, baking powder and salt in a medium bowl and set aside.

4. 4

   Whisk eggs, sugar, butter, oil, vanilla and almond extracts and lemon peel in a large bowl.

5. 5

   Gradually stir in dry ingredients until smooth.

6. 6

   Stir in nuts.

7. 7

   Form dough into a 15x4 ½-inch log or prepared sheet.

8. 8

   Bake 30 minutes until edges are lightly browned and toothpick inserted comes out clean.

9. 9

   Cool for 15 minutes.

10. 10

    Keep oven on.

11. 11

    With serrated knife, cut log on angle into 18 ½” thick slices.

12. 12

    Lay slices flat on cookie sheet and bake until bottom of cookie turn golden about 10-12 minutes.

13. 13

    Turn cookies over and bake 10-12 minutes more.

14. 14

    Cool cookies on wire racks.

15. 15

    Note: if you can't find pistachio, you can substitute almonds.