Pistachio Biscotti Recipe
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Pistachio Biscotti
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
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. |
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Weight loss hints and tips
If you wish to lose weight and also increase your overall physical condition, then, as any dietician will tell you, you need to commence a precisely planned well-balanced dietary regime. If possible, this must take in 5 helpings of fruit & vegetables every day and take in a sensible blend of fat, carbohydrates and proteins.
At the start of a diet, people frequently pick out department store and brand name foods referred to as 'low-fat'. To do this is frequently incorrect, as an item might just be low in fat, but nevertheless much too high in carbs.
When planning a weight loss regime, it is important to also attempt to cut down your consumption of salt, fats and refined carbohydrate.
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