Pistachio, Almond, & Orange Biscotti

In a stand mixer fitted with the paddle attachment cream together the butter, sugar, orange zest, and olive oil for 5 Minutes.

Add in the eggs and all of the extracts. Mix for 2 minutes.

In a separate bowl whisk together the flour, baking soda, baking powder, salt and all of the spices. Add the flour mixture along with the almonds and pistachios to the wet mixture.

Mix until just combined into a smooth batter.

Cover the bowl with plastic and refrigerate for 1 hour.

Preheat oven to 350 F. Line a baking sheet with parchment paper.

Lightly flour your surface. Divide the dough into 2 equal pieces.

Gently roll them into logs that are about 1 1/2 inches thick & about 12 inches long. Place them on the baking sheet 6 inches apart.

Bake for 30 minutes. Reduce the oven temperature to 325 F.

Using a serrated knife, slice the biscotti into pieces that are 3/4 of an inch thick. Use a sawing motion to make clean cuts.

Lay the biscotti flat down on the baking sheet. Bake for 15-20 Minutes until very lightly browned and crisp.

Cool the biscotti completely. You can dip some in melted chocolate if you’d like. Keep the biscotti in an airtight container at room temperature for up to 3 weeks.