2 1/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, plus an additional tablespoon, melted, divided use
1/4 cup ricotta cheese
1 large egg
1 tablespoon amaretto liqueur
1 teaspoon vanilla extract
1/3 cup granulated sugar
3/4 cup dark chocolate chips
1/2 cup finely chopped pistachios, toasted
1/4 cup confectioners' sugar
Preheat oven to 325 degrees F. Spray a large sheet pan with cooking spray.
In a medium sized mixing bowl, sift together cake flour, baking powder and salt.
In a large mixing bowl, whisk together 1/4 cup melted butter, ricotta cheese, egg, amaretto and vanilla until well combined; whisk in granulated sugar until combined. Stir flour mixture into wet ingredients until combined; stir in chocolate chips and pistachios until combined. Lightly knead dough together on a floured surface, form into a 10X4-inch log, and place on prepared sheet pan.
Bake for 25 minutes or until set and slightly golden. Cool 10 minutes before transferring to a cutting board; slice very ends off, and diagonally slice log into 12 equal pieces (about 1/2-3/4-inch thick). Place slices onto sheet pan, cut side down, and bake an additional 20-25 minutes, or until slightly crisp; transfer to wire racks to cool completely.
Melt the additional 1 tablespoon butter, and brush onto outer edge of biscotti; dip biscotti into confectioners' sugar to coat completely.
Makes 12 big delicious biscotti