CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Grains |
|
Cookies, Christmas |
32 |
Servings |
INGREDIENTS
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 |
INSTRUCTIONS
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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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