* Exported from MasterCook Mac *
Pistachio Biscotti
Recipe By : Jason McDonald <
[email protected]>
Serving Size : 32 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 -- 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.
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