PISTACHIO BISCOTTI

By MystiQ

These biscotti are delicious with a scoop of cappuccino gelato. Pinello makes her own quick version by adding a pint of softened chocolate sorbet to a quart of softened ice cream. Then she folds in a little Kahlua and mixes until smooth.

Ingredients

• 2 1/2 cups flour
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 stick butter, softened
• 3 teaspoons baking powder
• 3 large eggs, beaten
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/2 cup toasted pistachios, chopped
• 1 tablespoon cinnamon/sugar mixture for topping

Preparation

Step 1

Preheat oven to 375°. Grease a large cookie sheet. Mix all ingredients by hand (except cinnamon/sugar mixture) and form dough into 4 loaves (like small baguettes). Sprinkle with cinnamon/sugar. Bake for 10 to 12 minutes or until bottom is lightly toasted. Remove from oven and slice each loaf into 8 slices. Lay slices flat on the cookie sheet. Bake 5 more minutes on each side to toast. Allow cookies to cool fully.