Ingredients:
- 2 eggs
- 1/4 teaspoon almond extract
- 1 1/2 teaspoons vanilla extract
- 1/2 cup granulated sugar
- 1 3/4 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup shelled pistachio nuts
- 3 ounces semisweet chocolate, melted
Preparation:
Heat oven to 350°. In a mixing bowl, beat eggs with an electric mixer on high speed until foamy and light. 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.Combine cake flour with baking powder and salt. Fold flour mixture into egg mixture just until thoroughly combined. Fold in pistachios.
Grease a 10x14" strip down center of two cookie sheets. Spoon half of pistachio mixture down center of each cookie sheet to make a 3x10" log. Bake 30 minutes. Remove from oven; leaving 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 light golden brown 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 about 32 cookies.
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