Pistachio Biscotti recipe

Ingredients:

2 medium eggs.
1 teaspoon of almond extract.
1 teaspoon of vanilla extract.
½ cup of sugar.
1 ¾ cups of cake flour.
1 teaspoon of baking powder.
¼ teaspoon of salt.
2/3 cups of shelled pistachio nuts.
3 oz of semisweet chocolate, melted.

Preparation Instructions:

Preheat your oven to 350°F (175°C).

In a suitably sized bowl, beat the eggs with an electric mixer on high speed until fluffy.

Beat in the almond extract, vanilla extract and sugar until the mixture is thick and lemon-colored, scraping down sides of bowl frequently with a rubber spatula.

Mix the cake flour with the baking powder and salt. With a wire whisk, fold into egg mixture until just thoroughly combined.

Fold in the shelled pistachios.

Grease a 14 inch by 10 inch strip down the middle of two cookie sheets.

Spoon half of the pistachio mixture down the middle of each cookie sheet to make a 10 inch by 3 inch log.

Bake for 30 minutes.

Remove from oven; leaving your oven on.

Allow the logs to cool on the cookie sheets until cool enough to handle.

With a serrated knife, diagonally cut each log into 16 slices.

Place the slices, flat sides down, on cookie sheet and return to your oven.

Bake for 5 minutes, then turn the slices over and bake for another 5 minutes.

Remove to racks and allow to cool enough.

Spread melted chocolate over one end of biscotti and allow to cool completely.

Store in a tightly covered container.

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