Almond Pistachio Biscotti
| Yield: | 48 Servings |
| Categories: |
| 3 | oz | Semisweet chocolate |
| 1 3/4 | c | All-purpose flour; spooned into measuring cup and leveled with the back of a knife |
| 2/3 | c | Granulated sugar |
| 1 1/4 | ts | Double acting baking powder |
| 1/4 | ts | Salt |
| 1/2 | c | Canned almond paste |
| 3 | tb | Chilled unsalted butter; cut into l/2-inch cubes |
| 2 | lg | Eggs plus |
| 1 | lg | Egg yolk |
| 1 | tb | Vanilla extract |
| 1 | c | Lightly roasted whole almonds (see Note) |
| 1 | c | Shelled pistachio nuts |
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