Pistachio Biscotti

In italy, a cup of espresso or cappuccino just wouldn't be complete without biscotti.

Heat oven to 325 degrees.

Position rack in center of oven.

Combine flour , baking powder and salt in a medium bowl and set aside.

Whisk eggs , sugar , butter , oil , vanilla and almond extracts and lemon peel in a large bowl.

Gradually stir in dry ingredients until smooth.

Stir in nuts.

Form dough into a 15x4 -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 thick slices.

Lay slices flat on cookie sheet and bake until bottom of cookie turn golden about 10-12 minutes.

Turn cookies over and bake 10-12 minutes more.

Cool cookies on wire racks.

all-purpose flour, baking powder, salt, eggs, sugar, butter, vegetable oil, vanilla extract, almond extract, lemon, rind of, pistachios