Honey biscotti with pistachios

Ingredients:

• 1 and 1/4 cups premium flour
• 1 and 1/4 cups whole wheat flour
• 1.5 tsp baking powder
• 0.5 tsp salt
• 0.5 cups of sugar
• 2 tablespoons of honey
• 2 large eggs
• 1/4 cup olive oil
• 1 teaspoon lemon zest
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup unsalted shelled pistachios

Preparation:

1. Preheat oven to 175°C.
2. In a medium bowl, combine all the flour, baking powder, and salt. In a large bowl, whisk together the sugar, honey, eggs, oil, zest, lemon juice, and vanilla extract until smooth. Add the dry ingredients a little at a time until you have a dough. Fold in the pistachios.
3. Turn the dough out onto a floured work surface and knead several times. Form into a loaf approximately 15 cm long and 7 cm wide. Place on a parchment-lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes.
4. Using a serrated knife, slice diagonally into 1 cm thick slices. Place on a baking sheet and bake for 10 minutes. Flip the cookies over and bake for another 5–10 minutes until golden brown. Transfer to a wire rack and let cool completely.