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2 Eggs
1 teaspoon Almond, Essence
1 teaspoon Vanilla
½ cup Sugar
1¾ cup Flour
1 teaspoon Baking Powder
¼ teaspoon Salt
2/3 cup Pistachios, Peeled
3 ounce Chocolate, Melted
Heat oven to 350f. 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.
Cool logs 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 6 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.
1 teaspoon Almond, Essence
1 teaspoon Vanilla
½ cup Sugar
1¾ cup Flour
1 teaspoon Baking Powder
¼ teaspoon Salt
2/3 cup Pistachios, Peeled
3 ounce Chocolate, Melted
Heat oven to 350f. 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.
Cool logs 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 6 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.