Graham Biscotti with Pistachios and Lemon

• 1 3/4 cups all-purpose flour
• 1/2 cup graham flour or whole-wheat flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup light brown sugar, firmly packed
• 2 large eggs, at room temperature
• 1/2 tsp. vanilla extract
• 1 tsp. grated lemon zest
• 2 Tbs. lemon juice
• 1 cup shelled raw pistachios

1. Preheat oven to 350F.
2. Line baking sheet with parchment paper.
3. Sift together flours, baking powder, baking soda, and salt in bowl.
4. Beat brown sugar, eggs, vanilla, and lemon zest with electric mixer 5 minutes, or until tripled in volume.
5. Beat in flour mixture.
6. Stir in lemon juice, then pistachios.
7. Dampen hands, and use to shape dough into 2 12- x 2 1/2-inch logs.
8. Transfer to prepared baking sheet, and bake 20 minutes, or until golden.
9. Cool 10 minutes.
10. Reduce oven temperature to 325F.
11. Slice warm logs with serrated knife into 1/3-inch-thick slices.
12. Lay biscotti slices flat on baking sheet.
13. Bake 8 minutes.
14. Turn biscotti with spatula, and bake 7 to 10 minutes more, or until golden brown on both sides.
15. Cool on wire rack.

flour, graham flour, baking powder, baking soda, salt, light brown sugar, eggs, vanilla extract, lemon zest, lemon juice, pistachios

Taken from www.vegetariantimes.com/recipe/graham-biscotti-with-pistachios-and-lemon/ (may not work)