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Measurements
      Title: PISTACHIO BISCOTTI
 Categories: Cookies, Christmas
      Yield: 32 servings
 
      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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