Cannoli Biscotti

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.

Recipe Source: http://www.visionsofsugarplum.com/2009/01/cannoli-biscotti.html