I can’t vouch for these recipes copied off the internet or cookbooks (and altered, i.e. whole grain flour, oil not butter, no toasting of nuts, etc).

Check out my Best whole grain biscotti and Advanced whole grain biscotti recipes for a better way to use pistachios and cranberries in biscotti.

Pine Nut Biscotti      325 F  

                                       1^st bake: 30 min         2^nd bake: 15-20 min

1          cup      pine nuts

2          cups     whole grain or whole wheat flour

1 1/2    tsp       baking powder

1/8       tsp       salt

1/2       cup      oil or butter, softened

1          cup      sugar

3                      eggs

2          T          lemon juice

2          T          lemon zest, chopped fine

Mix flour, sugar, baking powder, lemon zest, pine nuts, and salt.

In another bowl, mix oil, eggs, lemon juice.

Divide dough in half.

Form 2 loaves about 14 inches long by 2 inches wide.

Place loaves on a greased baking sheet, and bake for 30 minutes.

Remove from oven and slice into 3/4 inch slices.

Place slices back on the baking sheet.

Bake for another 15-20 minutes.

Makes 48 biscotti