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1
Boil 2 cups of water add it to the bowl of pistachios and allow to blanch; drain the pistachios and rub them between a kitchen towel to peel off the skin.
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2
In a food processor blend together pistachios, milk eggs and sugar to form a thick paste.
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3
Cook over a double boiler whisking continuously till the custard thicken.
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4
Strain through a fine mesh.
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5
Fold in half the whipped cream a little at a time to make the custard nice and airy.
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6
Freeze.
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7
For the biscotti beat together the sugar and butter till fluffy (in a machine or with hand blender with whisk attachment).
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8
Add one egg at a time to make a smooth mixture.
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9
Sift the flour and add slowly to the egg and sugar mixture.
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10
Make a smooth dough.
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11
At this point, make the dough into small balls (24) and roll out into cigar shapes 1/4 of a inch thick.
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12
Place onto a baking sheet and press with your hand and flatten; sprinkle with almond slivers.
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13
Bake at 350F for 20 minutes and remove from the oven.
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14
Allow to cool completely.
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15
Reduce oven temp to 275F and bake again for 10 minutes till the cookie hardens.
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16
Allow to cool and store in a cool dry place in a air-tight container.
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17
Serve in a wine glass with 100 ml ice cream, 2 almond biscotti and a dollop of whipped cream on top.
