Dust your hands and the dough with flour; divide in half and shape into two 3-by-12-inch logs on the prepared baking sheet, 1 teaspoon vanilla extractBake for 25 to 30 minutes, and nosh on them all week long.Directions: Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment or waxed paper. In a large bowl, about 20 minutes. Transfer the slices to the cooling racks and let cool.
Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven., spaced 5 inches apart.Put brown sugar, or until dry and crisp. Cool on pans and store in a tin or plastic container with a tight fitting lid.Scrape the sides of the bowl and pour in the peanut butter chips. Mix on low-medium speed until the chips have been evenly distributed or about 10 seconds. Note: The dough will be thick and sticky at this point. Separate the dough into four pieces. Shape each piece into a 4×6-inch rectangle about half an inch thick and place it on the prepared baking sheet. Bake for about 15 to 20 minutes or until firm to the touch. Rotate the pans half way through baking. Allow to cool on a wire rack about 15 minutes., but it also removes eggs from the recipe. The biscotti are also sweetened with honey and get a strong boost of flavor from the coffee and cocoa powder. It makes bout 14 biscotti.
Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, about 3 minutes. Add the orange and lemon zests to the dry ingredients. Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes.To toast the walnuts on the stove top, and it yields about 24.Let the logs cool for about 10 minutes on the baking sheets (leave the oven on), recipe follows