Biscotti Al Pistacchio Pistachio Biscuits

Instructions

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

2. In a bowl, whisk together the flour, chopped pistachios, baking powder, and salt. Set aside.

3. In a separate bowl, using a hand mixer or a stand mixer, cream together the softened butter and granulated sugar until light and fluffy.

4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts.

5. Gradually add the flour mixture to the wet ingredients, mixing until just incorporated. Be careful not to overmix.

6. Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide. Place them on the prepared baking sheet, spacing them apart.

7. Gently flatten the logs slightly with the palm of your hand for a more even bake.

8. Bake the biscotti logs in the preheated oven for about 25-30 minutes or until they are set and lightly golden.

9. Remove the logs from the oven and let them cool for about 10-15 minutes.

10. Using a sharp knife, cut the logs diagonally into 1/2-inch thick slices. Place the slices back on the baking sheet, cut side down.

11. Reduce the oven temperature to 325°F (160°C) and bake the sliced biscotti for an additional 10-15 minutes or until they are golden and crisp.

12. Transfer the biscotti to a wire rack to cool completely. Once cooled, dust them lightly with powdered sugar for a festive touch.