Pistachio biscotti
32 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| 1 | teaspoon | Almond extract |
| 1 | teaspoon | Vanilla extract |
| ½ | cup | Sugar |
| 1¾ | cup | Cake flour |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ⅔ | cup | Shelled pistachio nuts |
| 3 | ounces | 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" 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; 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.
Reposted by Hilde Mott 2/1/95 (Unknown who posted originally) Submitted By HILDE MOTT On 02-01-95