Cinnamon Biscotti with Pistachios

Ingredients

• 1/2 cup of shelled and chopped pistachios
• 3/4 cup of white sugar
• 2 cups of all-purpose flour
• 1 teaspoon of baking powder
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of salt
• 2 large eggs
• 2 tablespoons of vegetable oil
• 1 teaspoon of almond extract

Directions

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
3. In a large bowl, beat together the eggs, sugar, oil, and almond extract until light and creamy.
4. Add the dry ingredients to the wet ingredients and mix until combined.
5. Fold in the chopped pistachios and mix until everything is well combined.
6. Divide the dough into two equal parts. Shape each half into a log about 12 inches long and place on the baking sheet.
7. Bake for 20 minutes, or until lightly browned. Remove from oven and let cool for 10 minutes.
8. Using a serrated knife, cut the logs into 1/2-inch-thick slices. Place the slices back on the baking sheet and bake for 10 minutes.
9. Remove from oven and let cool completely before serving.

Interesting Facts

• Biscotti is an Italian cookie that is twice-baked, making it extra crisp and crunchy.
• Pistachios are rich in protein, fiber, and healthy fats.
• Cinnamon is a natural antioxidant and has anti-inflammatory properties.