Biscotti with Pistachios and Lemon

• 2 1/4 cups pastry flour, whole wheat or you can use half white flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup brown sugar, light firmly paked
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract pure
• 1 teaspoon lemon zest grated
• 2 tablespoons lemon juice
• 1 cup pistachio nuts shelled and raw

1. Position rack in the center of the oven, preheat to 350F.
2. Line two baking sheets with parchment papper.
3. Sift together flour, baking soda, baking powder and salt in a large bowl.
4. Beat brown sugar, eggs, vanilla and lemon zest with electric mixer for 5 minutes, or until tripled in volume.
5. Beat in flour mixture.
6. Stir in lemon juice, then whole pistachios.
7. Shape dough into 2 12 by 2 1/2 inches logs on a lightly floured working surface.
8. Transfer two logs to one of the prepared baking sheets, and bake 20 to 25 minutes, or until golden.
9. Cool for 15 minutes.
10. Reduce oven temperature to 325F degree.
11. Switch the oven racks to the upper and lower thirds of the oven.
12. Slice the logs on the diagonal into cookies 13 inch thick with serrated knife.
13. Bake another 10 minutes.
14. Turn the biscotti over and rotate the pans from top to bottom; bake until dry, about 10 minutes more, or until golden brown on both sides.
15. Cool on wire rack.
16. Storage in an air-tight container.

pastry flour, baking soda, baking powder, salt, brown sugar, eggs, vanilla, lemon zest, lemon juice, pistachio nuts

Taken from recipeland.com/recipe/v/biscotti-pistachios-lemon-50277 (may not work)