An oil free, crunchy, Italian recipe with lemon, orange and pistachio.
This recipe is adapted from Giada's version. She dips hers in chocolate. Not a bad idea! Also, make sure to use finely ground cornmeal. If you can't find it, you can grind regular cornmeal in a coffee grinder, but make sure it is very, very, fine or the biscotti will have a slightly gritty texture to it.