|Almond extract||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Cake flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1 Teaspoon|
|Shelled pistachio nuts||2⁄3 Cup (10.67 tbs)|
|Semi sweet chocolate||3 Ounce, melted|
1. Preheat 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 side of bowl frequently with a rubber spatula.
2. With a wire whisk, fold in cake flour mixed with baking powder and salt just until thoroughly combined. Fold in pistachios.
3. Grease a 10 x 4-inch strip down center of 2 cookie sheets. Spoon half of pistachio mixture down center of each cookie sheet to make a 3 x 10-inch log. Bake 30 minutes. Remove from oven; leave oven on.
4. 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 sheets and return to oven. Bake 5 minutes. Turn slices over and bake 5 to 7 minutes longer, 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 rightly covered container.