Biscotti

• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup {1 stick} unsalted butter, room temperature
• 1 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup pistachios, coarsely chopped {optional}
• 2/3 cup craisins {optional}

1. Preheat the oven to 350u0b0F. Line a baking sheet with parchment paper.
2. Whisk the flour and baking powder in a medium bowl to combine, set aside.
3. Using an electric mixer, beat the sugar, butter, lemon zest, and salt on medium speed just until combined, add the eggs one at a time. Switch to low speed, add the flour mixture and beat just until blended. Gently stir in the pistachios and craisins.
4. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Let the biscotti cool for at least 30 minutes.
5. Cut the log on a diagonal into 1/2 inch thick slices using a serrated knife. Arrange the biscotti {cut side down} on a baking sheet, bake about 10-15 minutes, until golden brown. Transfer the biscotti to a rack and cool completely.

flour, baking powder, sugar, unsalted butter, lemon zest, salt, eggs, pistachios, craisins

Taken from food52.com/recipes/20833-biscotti (may not work)