Pistachio and Raspberry Swirl Biscotti

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup chopped fresh pistachios
• 1 cup raspberry jam
• Confectioners' sugar, for dusting

Instructions:

Step 1: Preheat and Prepare Baking Sheets

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

Step 2: Mix Dry Ingredients and Sugar

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, use an electric mixer to cream together sugar and eggs until light and fluffy. Add vanilla extract and mix well.

Step 3: Combine Wet and Dry Ingredients

Add the dry ingredients to the wet ingredients and mix until just combined. Fold in chopped pistachios.

Step 4: Prepare Biscotti Dough

Divide the dough into two equal parts and roll each part into a log shape, about 12 inches long. Place the logs on the prepared baking sheet, leaving about 2 inches of space between them.

Step 5: Bake Logs

Bake for 25-30 minutes or until lightly golden brown.

Step 6: Cool and Slice Logs

Let the logs cool for 10 minutes before slicing into 1/2-inch thick slices. Place the sliced biscotti back onto the baking sheet, cut side up.

Step 7: Bake Slices

Bake for an additional 15-20 minutes or until lightly golden brown.

Step 8: Swirl Raspberry Jam and Pistachios

Drizzle raspberry jam over the cooled biscotti slices. Sprinkle chopped pistachios on top of the jam.

Step 9: Serve

Serve the Pistachio and Raspberry Swirl Biscotti dusted with confectioners' sugar.

Enjoy!