Lemon-Pistachio Biscotti

Beat butter on high for 30 seconds. Add sugar, baking powder and salt. Beat and scrape bowl until combined. Beat in eggs and vanilla. Stir in flour and lemon peel. Stir in pistachios.

Divide dough into 3 equal portions. Shape each into an 8-inch long roll. Preheat oven to 375.

Lightly grease a large cookie sheet. Place rolls ~ 3 inches apart. Flatten rolls slightly until they are ~ 2.5 inches wide.

Bake at 375 for 20-25 minutes until tops area golden brown and tops are cracked. Cool on the cookie sheet for 30 minutes. Reduce oven to 325.

Using a serrated knife, cut each roll diagonally into half-inch slices. Place slices onto ungreased cookie sheet(s).

Bake at 325 for 8 minutes. Turn slices over and bake for an additional 8-10 minutes until dry and crisp.