Pistachio & Honey Biscotti

Preheat oven to 180°C (350°F). Line a large baking sheet with parchment paper.

Toast pistachios in the dry oven or a pan over medium heat for 3-4 minutes until fragrant and barely golden. Roughly chop and set aside.

In a stand mixer fitted with the paddle attachment, cream butter, white-sugar, and orange zest on medium speed until light and fluffy, about 3-4 minutes.

Add egg and egg-yolks one at a time, beating well after each addition. Pour in honey and vanilla-extract, mix until smooth and slightly thickened, about 1 minute.

Sift all-purpose-flour, baking-powder, and salt directly into the butter mixture. Fold on low speed until a soft, slightly sticky dough forms.

Fold in toasted pistachios by hand until evenly distributed throughout the dough.

Divide dough in half and transfer to the prepared baking sheet. Shape each half into a log about 25 cm long and 7 cm wide, flattening the tops slightly.

Bake at 180°C for 20-22 minutes until the logs are set and lightly golden at the edges. The centers should still feel soft. Cool on the pan for 5 minutes.

Reduce oven to 150°C (300°F). Using a serrated knife, cut each log into 1.5 cm thick slices on the diagonal. Lay slices cut-side down on the baking sheet.

Bake at 150°C for 8 minutes. Flip each slice and bake another 7-8 minutes until golden and crisp throughout. Transfer to a wire rack to cool completely.

Once cooled for 5 minutes, drizzle with 2 tablespoons of honey in thin ribbons. Let cool fully before storing in an airtight container for up to 2 weeks.