Biscotti

• 2 eggs
• 1 tsp. almond extract
• 1 tsp. vanilla extract
• 1/2 c. sugar
• 1 3/4 c. cake flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 2/3 c. pistachio nuts, chopped

1. Heat oven to 350u0b0.
2. Beat eggs with electric mixer at high until fluffy.
3. Gradually beat in extracts and sugar until mixture is thick and lemon colored.
4. Mix cake flour with baking powder and salt.
5. With a wire whisk fold into egg mixture until just thoroughly combined.
6. Fold in nuts.
7. Grease a cookie sheet and form two 3 x 10-inch logs from the cookie mixture.
8. Bake 30 minutes. Remove from oven; leave oven on.
9. Let logs cool on sheets for 5 minutes or until cool enough to handle.
10. With a serrated knife, cut each log diagonally into slices about 1 inch thick.
11. Place slices, flat side down, on cookie sheet and return to oven.
12. Bake 7 minutes.
13. Turn slices over and bake 5 to 7 minutes until golden on both sides.
14. Cool and store in tightly covered container.

eggs, almond extract, vanilla extract, sugar, cake flour, baking powder, salt, pistachio nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930939 (may not work)