Step 1

Prepare a baking sheet lined with parchment paper

Step 2

In a small bowl whisk flour and baking powder.

Step 3

Place the butter and sugar in a large mixing bowl. Using a hand mixer like this one, beat the butter and sugar at medium-high speed until light and fluffy. Reduce the speed to low and add one egg at a time, beating gently until combined.

Step 4

Add the pistachios, cardamom, and vanilla extract. Mix with a spoon until combined.

Step 5

Stir in the flour mixture until just combined.

Step 6

Dust the lined baking sheet with flour. Spoon the dough on top. Refrigerate for 30 minutes.

Step 7

Heat your oven to 350 degrees F, adjusting a rack in the middle.

Step 8

Take the dough out of the fridge. Using floured hands, form a log that's about 12 inches long (it doesn't need to be perfect. The dough will spread during baking).

Step 9

Bake for 25 minutes, or until the dough is slightly golden, rotating the baking sheet halfway through.

Step 10

At this point, the dough should still be quite soft. Remove from the oven and let cool for 10 to 20 minutes. Take a serrated knife and cut the log into 1/2-inch slices. Arrange the biscotti slices flat in one layer on the baking sheet, keep them about 1/2 inch apart.

Step 11

Reduce the oven heat to 275 degrees F. Bake for another 30-35 minutes, turning the biscotti cookies over halfway through until crisp. Remove from the heat and transfer to a wire rack to cool.

Step 12

Once cooled completely, you can store the biscotti in a loosley covered glass jar or container.