Biscotti cookies with pistachios

Ingredients:

• 1.5 cups pistachios
• 0.5 cups (110 g) butter
• 3 eggs
• 1 cup of sugar
• 1 tsp vanilla extract
• 3.5 cups baking flour
• 1 teaspoon baking powder
• 0.5 tsp salt

Preparation:

1. Preheat oven to 180C.
2. Spread the pistachios on a baking sheet in a single layer. Bake for 10 minutes or until lightly toasted. Remove from the oven.
3. Using a mixer, beat the butter until lightly fluffy. While continuing to beat, gradually add the eggs, sugar, and vanilla; mix until smooth. Add the flour, baking powder, and salt. Mix until the dough is smooth. Using a wooden spoon, fold in the pistachios.
4. Turn the dough out onto a lightly floured surface and cut it in half. Roll each half into a log 12 inches long and 1 inch in diameter. Place them on an ungreased baking sheet and bake for 35 minutes, or until the bottoms are lightly browned. Let the cookies cool for 5 minutes, then transfer them to a cutting board. Cut the log diagonally into 12 thin slices, each 1 inch thick. Place them on the baking sheet and bake for another 5 minutes. Flip the cookies over and bake the other side for another 5 minutes. Turn off the oven and let them cool.