Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract and orange zest until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be cautious not to overmix.
6. Gently fold in the chopped pistachios, ensuring even distribution throughout the dough.
7. Divide the dough in half and shape each half into a log, approximately 12 inches long and 2 inches wide.
8. Place the logs onto the prepared baking sheet, leaving enough space between them to allow for spreading during baking.
9. Bake for 25-30 minutes, or until the logs are lightly golden and firm to the touch. They should spring back when gently pressed.
10. Remove from the oven and let cool for about 10 minutes on the baking sheet before transferring to a cutting board.
11. Reduce the oven temperature to 325°F (160°C).
12. Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices, taking care to cut gently to prevent crumbling.
13. Place the slices back onto the baking sheet, cut side down.
14. Bake for an additional 10-15 minutes, or until the biscotti are crisp and golden, turning them halfway through for even baking.
15. Remove from the oven and let cool completely on a wire rack before serving.