| 1 | Heat oven to 350°F. |
| 2 | In a medium bowl, beat eggs with an electric mixer on high speed until fluffy. |
| 3 | 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. |
| 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 pistachios. |
| 7 | Grease a 10x14" strip down center of two cookie sheets. |
| 8 | Spoon half of pistachio mixture down center of each cookie sheet to make a 3x10" log. |
| 9 | Bake 30 minutes. |
| 10 | Remove from oven; leave oven on. |
| 11 | Let logs cool on sheets 5 minutes, or until cool enough to handle. |
| 12 | With a serrated knife, cut each log diagonally into 16 slices. |
| 13 | Place slices, flat sides down, on cookie sheet and return to oven. |
| 14 | Bake 5 minutes. |
| 15 | Turn slices over and bake 5-7 minutes, or until golden on both sides. |
| 16 | Remove to racks and let stand until cool enough to handle. |
| 17 | Spread melted chocolate over one end of biscotti and let cool completely. |
| 18 | Store in a tightly covered container. |
| 19 | Makes 32 cookies. |
