Pistachio Biscotti

 

2/3

cup sugar

1/2

cup vegetable oil

2

teaspoons vanilla

2

eggs

2 1/2

cups Gold Medal® all-purpose flour

1

teaspoon baking powder

1/4

teaspoon baking soda

1/4

teaspoon salt

1/2

cup coarsely chopped pistachio nuts

1/2

cup semisweet chocolate chips

1

teaspoon shortening

• 1 Heat oven to 350°F. In large bowl, beat sugar, oil, vanilla and eggs with spoon. Stir in flour, baking powder, baking soda, salt and nuts.
• 2 Place dough on lightly floured surface. Knead 15 times until smooth. On ungreased cookie sheet, shape half of dough at a time into 10x3-inch rectangle.
• 3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut rectangle crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet.
• 4 Bake about 15 minutes longer, turning once, until crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• 5 In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 to 60 seconds or until melted; stir until smooth. Drizzle chocolate over biscotti. Place on waxed paper until chocolate is set.