Pistachio Biscotti

1 ½ cups of pistachios

1 stick unsalted butter

3 eggs

1 cup of sugar

1 teaspoon of vanilla extract

3 ½ cups of all-purpose flower

1 teaspoon of baking powder

½ teaspoon of salt

1 bag of semi-sweet chocolate chips

1. Lay the pistachios on a cookie sheet and bake in the oven for 10 minutes until lightly roasted.

2. In an electric mixer, beat butter until light and fluffy. With the mixer running gradually add the eggs, sugar, and vanilla; mixed until creamed.

3. Add the flower, baking powder, and salt. Mix the dough until smooth. Use a wooden spoon, to mix in the pistachios until evenly mixed.

4. Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12” long and 1” high.

5. Place logs on an ungreased cookie sheet and back for 35 minutes or until the bottoms are lightly brown.

6. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12” 1” thick pieces. Put the cookies back on the sheet and bake for 5 minutes.

7. Turn the cookies over and back the other side for another 5 minutes. Let cookies cool for 15 minutes.

8. Melt the chocolate chips and pour it in a large bowl. When finish cooling, dip the bottom of the biscotti in the chocolate.

9. When chocolate sets, store cookies in an airtight container.