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Pistachio Biscotti Recipe

Ingredients
2	each	eggs
1	teaspoon	almond extract
1	teaspoon	vanilla extract
1/2	cup	sugar
1 3/4	cup	cake flour
1	teaspoon	baking powder
1/4	teaspoon	salt
2/3	cup	pistachio nuts, shelled
3	oz	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 inch strip down center of two cookie sheets. Spoon half of pistachio mixture down center of each cookie sheet to make a 3x10 inch 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.

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