Recipe number 49643 is

Pistachio Biscotti

The ingredients are:
2 Eggs 1 tsp Almond extract 1 tsp Vanilla extract 1/2 cup Sugar 1 3/4 cup Cake flour 1 tsp Baking powder 1/4 tsp Salt 2/3 cup Shelled pistachio nuts 3 oz Semisweet chocolate, melted

The recipe yield is:
32 Servings

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.

Cookies; Christmas

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