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1
Heat oven to 350F (180C).
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2
In a medium bowl, beat eggs with an electric mixer on high speed until fluffy.
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3
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.
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4
Mix cake flour with baking powder and salt.
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5
With a wire whisk, fold into egg mixture until just thoroughly combined.
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6
Fold in pistachios.
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7
Grease a 10x14 inch strip down center of two cookie sheets.
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8
Spoon half of pistachio mixture down center of each cookie sheet to make a 3x10 inch log.
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9
Bake 30 minutes.
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10
Remove from oven; leave oven on.
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11
Let logs cool on sheets 5 minutes, or until cool enough to handle.
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12
With a serrated knife, cut each log diagonally into 16 slices.
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13
Place slices, flat sides down, on cookie sheet and return to oven.
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14
Bake 5 minutes.
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15
Turn slices over and bake 5 to 7 minutes, or until golden on both sides.
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16
Remove to racks and let stand until cool enough to handle.
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17
Spread melted chocolate over one end of biscotti and let cool completely.
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18
Store in a tightly covered container.
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19
Makes 32 cookies.
