Mace and Pistachio Biscotti Recipe

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

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and mace.

Stir in the chopped pistachios.

In a separate bowl, beat the eggs and vanilla extract together.

Gradually add the egg mixture to the flour mixture, stirring until a dough forms.

Divide the dough in half and shape each half into a 10-inch long log on the prepared baking sheet.

Bake for 25-30 minutes, or until the logs are lightly golden brown and firm to the touch.

Let the biscotti logs cool for 5 minutes before slicing each log into 1/2 inch slices.

Arrange the sliced biscotti cut-side down on the baking sheet and bake for an additional 5-7 minutes, or until golden brown and crispy.

Let the biscotti cool completely on a wire rack before serving.