Pistachio Biscotti
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2 C flour
1 tsp ammonium carbonate
0.75 C sugar
0.25 lb butter
3 large eggs
10 drops LorAnn pistachio flavor oil
3 oz chopped pistachio nuts
Sift flour and ammonium carbonate together. Beat sugar, butter and add eggs. Beat in flavor oil, nuts and flour mixture in that order. Batter should be semi-liquid at room temperature; see first image. Refrigerate batter to firm consistency and make two 8"-9" rolls. Place rolls on parchment paper with newspaper insulation underneath on cookie sheet; see second image. Bake rolls 300 deg. F. for 45 min.; see third image. Reset oven temperature to 200 deg. F.. Cool rolls 10 min. and slice 1" thick slices with sharp knife. Place the slices, on edge, back on the parchment paper, with at least 1" between cut surfaces. Bake (actually more like dry) slices 45 min. at 200 deg. F.
Note, my oven may be 25 deg. F. too high, therefore it may be appropriate to set your oven 25 deg. higher than the temperatures that I have specified.
