These are yummo. Hubby has taken half of them to work for the week today - so I suppose I'll be making more before the week's out - might make almond vanilla ones.... anyhoo.. Ingredients
3 cups Plain flour
3 cups Plain flour
1.5 teaspoons baking powder
1/4 teaspoon salt
3 large eggs
1 cup white sugar
1/4 cup butter or margarine, melted
1/4 cup olive oil
1.5 teaspoon vanilla essence
grated lemon rind of one large waxy lemon
1 cup shelled pistachios
3 large eggs
1 cup white sugar
1/4 cup butter or margarine, melted
1/4 cup olive oil
1.5 teaspoon vanilla essence
grated lemon rind of one large waxy lemon
1 cup shelled pistachios
Method
Heat oven to 150 degrees c. 
Position rack in centre of oven.
Combine flour, baking powder and salt in a medium bowl and set aside.
Whisk eggs, sugar, butter, oil, vanilla essence and lemon zest in a large bowl.
Gradually stir in dry ingredients until smooth.
Stir in nuts.
Form dough into a 15x4 ½-inch log or prepared sheet.
Bake 30 minutes until edges are lightly browned and toothpick inserted comes out clean.
Cool for 15 minutes.
Keep oven on.
Position rack in centre of oven.
Combine flour, baking powder and salt in a medium bowl and set aside.
Whisk eggs, sugar, butter, oil, vanilla essence and lemon zest in a large bowl.
Gradually stir in dry ingredients until smooth.
Stir in nuts.
Form dough into a 15x4 ½-inch log or prepared sheet.
Bake 30 minutes until edges are lightly browned and toothpick inserted comes out clean.
Cool for 15 minutes.
Keep oven on.
With serrated knife, cut log on angle into 18 ½” thick slices.
Lay slices flat on cookie sheet and bake until bottom of biscotti turn golden about 10-12 minutes. Turn biscotti over and bake 10-12 minutes more.
Cool biscotti on wire racks.
Cool biscotti on wire racks.
Dunk in your tea, coffee or red wine...
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