Pistachio biscotti

Yield: 32 Servings

Ingredients:

2 Eggs
1 ts Almond extract
1 ts Vanilla extract
1/2 c Sugar
1 3/4 c Cake flour
1 ts Baking powder
1/4 ts Salt
2/3 c Shelled pistachio nuts
3 oz Semisweet chocolate

Instructions:

melted 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.