Spring Biscotti

Spring Biscotti
about 40 cookies

100 g coarsely chopped pistachios
2 eggs
180 g sugar (I like using raw sugar for these)
zest from 1 lemon
1 tsp salt
4-500 ml all-purpose flour
1 tsp baking powder
100 g white chocolate, coarsely chopped

Mix together pistachios, eggs, sugar, lemon and salt. Add 300 ml (1,2 cups) of the flour and the baking powder, then the white chocolate. Mix carefully and add just as much flour you need to hold the dough together.

Roll out into thick ropes and place on a lined baking sheet.

Bake at 175°C for 20 minutes, or until the dough is lightly golden. Remove from oven, and when cool enough to handle, cut into small biscotti. Dry in the oven, at 100°C for 40 minutes. (Place them with the cut side up, and turn them over after 20 minutes)

Recipe in Swedish:
Spring Biscotti