Recipe courtesy of Ellie Krieger
Total:
1 hr 5 min
Prep:
15 min
Inactive:
15 min
Cook:
35 min
Yield:
15 biscotti
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 5 min
Prep:
15 min
Inactive:
15 min
Cook:
35 min
Yield:
15 biscotti
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 5 min
Prep:
15 min
Inactive:
15 min
Cook:
35 min
Yield:
15 biscotti
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups whole-wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 2 tablespoons honey
  • 2 large eggs
  • 1/4 cup olive oil
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup unsalted, shelled pistachios

Directions

Watch how to make this recipe.

Preheat oven to 350 degrees F.

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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