Step 1 Heat the oven to 350 degrees. Place a rack in the center of the oven. Sift together the flour and baking powder and reserve.
Step 2 Cream together the butter, sugar and anise seed on medium speed for 2 minutes. Scrape down the bowl and cream another 2 minutes. Add the egg and beat for 1 minute. Scrape down the sides and bottom of the bowl. Add the rum and lemon juice and blend until incorporated.
Step 3In two stages, mix in one-fourth of the sifted flour and baking powder, alternating with 1 tablespoon white wine, then another one-fourth of the flour mixture and the remaining wine. Blend in the remaining flour mixture and add the pistachios and mix until just incorporated.
Step 4The dough will be very tacky. Dust the work surface and hands generously with flour. Form the dough into a 3-inch-wide by 8-inch-long log.
Step 5Place the log on a parchment-lined cookie sheet. Bake for 20 minutes, turn the pan around and continue to bake for 10 to 12 minutes.
Step 6Remove the biscotti log from the oven and allow to cool. Cut the log in half. Reserve half for another use. Break the remaining half into pieces and place in a food processor. Pulse the biscotti until you have a rough crumb meal. Place the biscotti crumbs in a bowl and set aside. You should have about 2 cups of crumbs.