Sometime, a little nibble is all that is needed to get through the afternoon. Biscotti and a cup of tea or coffee is one of my favorite afternoon treats, and these are excellent. Low in fat and really dense and crisp, these biscotti will hold up to a dip in in any hot beverage!

3 large (not extra-large) eggs

1 teaspoon lemon extract

1 Tablespoon finely-grated lemon zest

2 cups flour

3/4 cup + 2 Tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup pistachio nuts, roughly chopped

Preheat the oven to 300-degrees and put the racks in the center of the oven. Line two cookie sheets with parchment paper or silicon baking mats.

In a small bowl beat the eggs, lemon extract, and lemon zest until very well combined.

Combine the remaining ingredients in a large bowl, mixing well. Add the egg mixture to the dry ingredients and, starting with a spatula or spoon, combine the ingredients. Use your hands to finish mixing, as this is a very stiff dough.

Divide the dough in half (weigh to be exact), and on a floured board shape each half into an even log, 12-inches long. Place the logs on one of the baking sheets, leaving plenty of space between, and place in the preheated oven. Bake for 50 minutes.

Remove from the oven, and using a very long spatula, place each log on a rack and allow to cool for 5 minutes. Slice each log into 1/2-inch slices and place them on the baking sheets (this time it will require 2 sheets). Reduce the oven temperature to 275-degrees. Place the biscotti in the oven and bake for 25-30 minutes, or until golden brown and almost crisp throughout. Transfer to a wire rack to cool and dry. (For extra-crisp biscotti, leave on the baking sheets to cool.)

Biscotti keeps well in an air-tight container for up to a month.