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Pistachio Biscotti
2 Eggs
1/4 teaspoon almond extract
1 1/2 teaspoons vanilla extract
1/2 cup sugar
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup shelled pistachio nuts
Heat oven to 350 degrees F. 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.
Combine flour with baking powder and salt. With a wire whisk, fold
into egg mixture until just thoroughly combined. Fold in pistachios.
Grease 2 cookie sheets. Spoon half of pistachio mixture down center of each cookie sheet and shape into a log approximately 10-inches long. Bake 30 minutes. Remove from oven. Reduce heat to 325 degrees F.
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 cool completely.
Makes 32 cookies.
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