Total Time: 55 min (+ 40 min standing time)

Preheat oven to 350°F.  

In large bowl, whisk together flour, cardamom, baking powder, cinnamon and salt.  

In medium bowl, using handheld electric mixer, beat together sugar and butter until light and fluffy. One at a time, beat in eggs until well combined. Beat in vanilla.  

Stir eggs mixture into flour mixture and mix until dough just comes together. Stir in pistachios and raisins.  

Divide dough in half. Shape each half into a 14 x 2-inch log. Arrange on parchment paper–lined baking sheet, spacing at least 3 inches apart.   

Bake for 20 to 25 minutes or until lightly golden and top is firm to the touch (leave oven on). Let cool on wire rack for 10 to 15 minutes or until cool enough to handle.  

Using a serrated knife, cut logs on the diagonal into 1/2-inch slices and return to parchment–lined baking sheet, cut-side down and spacing at least 1/2 inch apart.  

Bake for 10 to 15 minutes or until firm and golden. Let cool completely on wire rack. Store biscotti in airtight container at room temperature for up to 1 week. 

Note: Substitute pistachios with almonds if preferred.