Prep: 30 minutes

Bake: 50 minutes

Makes: About 16 cookies

1¾ cups/225 grams roasted, salted pistachios (no shells)

12 tablespoons/150 grams granulated sugar

About 1¼ cups/175 grams all-purpose flour

1 teaspoon baking powder

¼ teaspoon kosher salt

4 tablespoons/57 grams unsalted butter, softened

2 large eggs

2 teaspoons pure vanilla extract

1 teaspoon finely grated orange zest

2 tablespoons sanding sugar or turbinado sugar

1. Prep: Line a baking sheet with parchment paper or a silicone baking mat. Heat oven to 300F.

2. Grind: Measure ¾ cup/100 grams of the pistachios into the food processor. Pour in half the sugar (6 tablespoons/75 grams). Pulse several times to sandy grit. Drop in the flour, baking powder, and salt. Pulse to combine.

3. Beat: Using a stand mixer fitted with the paddle attachment on medium-high speed, beat the butter and remaining sugar fluffy. Slide in eggs, one at a time, beating each fluffy. Beat in vanilla and zest. Slide in the nut mixture and mix on low speed until a soft dough comes together. Mix in remaining 1 cup whole nuts.

4. Roll: Lightly flour a work surface and turn out dough. Dough should be soft, but not sticky. If need be, work in 1-2 tablespoons more flour. With lightly floured hands, divide dough in two and shape into two logs, each about 6 inches long and 2 inches in diameter. Sprinkle the sanding sugar on the work surface. Roll each log in sugar, coating it lightly. Set logs on the prepared baking sheet. Pat down logs to about 1-inch high.

5. Bake: Bake just until set, about 28-30 minutes. Let cool, 10 minutes.

6. Double bake: Using a serrated knife, slice crosswise into 1-inch-wide cookies (discard end pieces). Separate cookies by at least ½ inch. Return to oven and bake until biscotti turn golden and dry (they will still be soft in center), 20-25 minutes. Cool (cookies will firm up). Enjoy, standing or sitting.