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Pistachio Biscotti
| Ingredients | |||
| 2 | each | eggs | |
| 1 | teaspoon | almond extract | |
| 1 | teaspoon | vanilla extract | |
| 1/2 | cup | sugar | |
| 1 3/4 | cup | cake flour | |
| 1 | teaspoon | baking powder | |
| 1/4 | teaspoon | salt | |
| 2/3 | cup | pistachio nuts, shelled | |
| 3 | oz | semisweet chocolate, melted | |
Directions: | |||
| Heat oven to 350 F. In a medium bowl, beat eggs with an electric mixer on high speed until fluffy. Gradually beat in almond extract, vanilla and sugar until mixture is thick and lemon-colored, scraping down sides of bowl frequently with a rubber spatula. Mix cake flour with baking powder and salt. With a wire whisk, fold into egg mixture until just thoroughly combined. Fold in pistachios. Grease a 10x14 inch strip down center of two cookie sheets. Spoon half of pistachio mixture down center of each cookie sheet to make a 3x10 inch log. Bake 30 minutes. Remove from oven; leave oven on. Let logs cool on sheets 5 minutes, or until cool enough to handle. With a serrated knife, cut each log diagonally into 16 slices. Place slices, flat sides down, on cookie sheet and return to oven. Bake 5 minutes. Turn slices over and bake 5-7 minutes, or until golden on both sides. Remove to racks and let stand until cool enough to handle. Spread melted chocolate over one end of biscotti and let cool completely. Store in a tightly covered container. Makes 32 cookies. | |||
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