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In a medium bowl, whisk together the all-purpose and whole-wheat flours, the baking powder and salt. In a large bowl beat together the sugar, honey, eggs, oil, zest, lemon juice and vanilla extract until well combined. In batches add the dry ingredients until the mixture forms a dough. Stir in the pistachios.
Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange on the baking sheet and bake 10 minutes. Turn the cookies over and bake the biscotti until golden 5 to 10 minutes longer. Transfer to a wire rack to cool.
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By Angieha
Baltimore MD
on September 17, 2011
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These biscotti were easy to make and very delicious. I took some over to my friend she loved them. This is a keeper thanks Ellie for another delicious recipe
By galagirl77
baton rouge, la
on August 05, 2011
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They taste pretty good. I didn't have enough nuts so I added some dried cranberries in the mix. I didn't use pastry flour and they still tasted great. I also used brown sugar instead of white sugar.
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