Pistachio Biscotti

Warm up your oven to 350 degrees and line a baking sheet with some parchment.

In a small bowl mix together the flours, baking powder, and salt. Set that aside. Now mix the milk, oil, sugars, extracts, and lemon zest together in a large bowl. Once that is all mixed up, stir in the nuts. Dump in the flour mixture and gently mix this together until you’ve got yourself a dough.

Now grab half that dough and form it into a rectangle about ½ inch high, 2 inches wide, and 6 inches long (see below) right on your prepared baking sheet. Do this with the remaining dough too and place it right next to the rectangle. Brush all the sides of the dough with a little nondairy milk and sprinkle it with some sugar and whatever leftover pistachio dust you’ve got still chilling on your cutting board.

Place all that in the oven and bake for 30 minutes, rotating the baking sheet around after 15 minutes. The top should look a little golden while the bottom should be a nice brown after 30 minutes have passed. Now let those nutty fuckers cool for 20 minutes before we start slicing. Did you forget we have to bake biscotti twice? Don’t worry, it's worth it.

Once the dough has cool enough, grab your sharpest knife and slice through the dough to create biscotti about the width of a piece of scotch tape. This thickness will give you the most crunch without having those fuckes crumble apart on you. Now place them cut side up back on the cookie sheet and bake them for another 12-15 minutes until they are nice and toasted on both sides. Let them cool a little before diving in so they can reach their final crispy form.

Serve with coffee or a sweet wine for dipping. Store in an airtight container for up to a week but honestly, they’ve never lasted more than 3 days here.

* Don’t have it or don’t wanna spend the money? Replace it with more all-purpose flour. No big deal.

** If you want a nuttier taste, go with roasted, salted pistachios. Want a nice green color? Go with raw.