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Prep 25min
Total1hr55min
Servings36
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Ingredients
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
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Steps
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.
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Try these crunchy cookies with other nuts, such as chopped pecans or almonds.
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