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Pistachio & Honey Biscotti Recipe
  This recipe is made without butter or oils– which makes a crunchy biscotti– and they will keep for 4-6 weeks in a sealed container.  I added dark chocolate chunks to half of the batter for a different taste!
4- Cups all-purpose flour 
2 teaspoons baking powder
1 teaspoon salt
11/2 cups sugar
1/2 cup honey
4 large eggs
1 teaspoon vanilla extract
1 lemon zested
2 cups shelled pistachios, if raw… roast on baking sheet for 15 min. and cool
 
1. Preheat the oven to 350* and adjust racks to the middle of the oven.
2. Line 2 baking sheets with parchment or a silpat.
3. Whisk the flour, baking powder and salt in a medium bowl and set aside.
4. Whisk the sugar  and eggs until they are a light yellow.  Whisk in the lemon zest and vanilla. Stir in the pistachios.
5. Sprinkle the dry ingredients over the wet and combine. ( I folded in about 1/2 cup of dark chocolate chunks to half the batter. )
6. Halve the dough, then halve again.  Scoop 2 portions onto the 2 trays and press into rectangular flat loaves about 11/2 high. Pat down with floured hands.
7. ... more

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