Lemon Pistachio Biscotti

1 1/2 cups shelled pistachios, toasted, coarsely chopped
1 1/2 cups all purpose flour
1 cup plus 2 tablespoons sugar
1 teaspoon baking powder
2 large eggs plus 1 yolk, beaten well
1 teaspoon vanilla extract
Grated zest of 1 lemon

Heat oven to 350 degrees F and toast nuts for 10 minutes. Remove. Let cool.

In medium bowl, add flour, sugar, lemon zest and baking powder. Make a well and add the well-beaten eggs and vanilla extract. Stir until a soft dough is formed. Add the nuts and stir only to incorporate.

Roll into 2 logs about 12 inches long and place on a baking tray about 2 inches apart. Bake about 20 minutes until the logs are golden and slightly springy.

Reduce heat to 325 degrees F. Cut logs on the bias into 1/2-inch thick biscotti and bake for about 10 to 15 minutes more, turning cookies midway through the time.