1/2 c Sugar
1/2 c Vegetable oil
1-1/2 ts Almond extract
2 Eggs
2-1/2 c All-purpose flour
1/2 c Pistachios; coarsely chopped
1/4 c Almonds; slivered
1/4 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
3 oz Semisweet chocolate
1/2 ts Shortening
Heat oven to 350°F. Beat sugar, oil, almond extract and eggs in large bowl
with spoon until well blended. Stir in flour, pistachios, almonds, baking
powder, soda and salt. Place dough on floured surface; roll in flour to
coat. Knead dough 20 times.
Divide dough in half. Wrap one half in plastic wrap; reserve. Shape
remaining half of dough into rectangle, 10x3x1/2 inches, on ungreased
cookie sheet. Bake 25 to 30 minutes or until tooth pick inserted in center
comes out clean. Cool on cookie sheet 15 minutes.
Cut crosswise into 1/2 inch slices. Place slices, cut cut sides down, on
cookie sheet. Bake about 14 minutes, turning once, until crisp and light
brown. Immediately remove from cookie sheet. Cool completely on wire rack.
Repeat with remaining half of dough.
Heat chocolate and shortening in 1-quart saucepan over low heat until
melted and smooth. Place biscotti, cut side up, on waxed paper. Drizzle
chocolate mixture over one side of each biscotti. Let stand until firm.
