Double Chocolate Pistachio Biscotti

Ingredients:

6 tablespoons unsalted butter, room temperature, and extra for baking sheet
2 cups all-purpose flour, and more for baking sheet
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda (though I made a mistake and used baking powder - it worked great anyway)
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 cup pistachio nuts
1/2 cup chocolate chips

Step 1:

Preheat oven to 350º. Butter and flour a baking sheet and set aside.
Whisk together flour, cocoa powder, baking soda, and salt.
With an electric mixer, beat butter and sugar until fluffy. Add eggs; beat until well combined.
Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips.

Step 2:

Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches.

Step 3:

Bake until a little bit firm, about 25 minutes.

Step 4:

Cook on a rack for about 5 minutes. Reduce oven temperature to 300.

Step 5:

Cut biscotti diagonally using a serrated knife. Cut into 1-inch-thick slices. If you cut them too think, they may dry up and end up too hard. Careful when you cut since the biscotti may break.

Step 6:

Arrange biscotti with their sides down on a baking sheet and bake until crisp but still slightly soft in the center (about 8 minutes). This is key since you do not want to eat a biscotti that it is so hard you inevitably have to dip it in milk.

Step 7:

Once baked, put them in a rack and let them cool down.

Step 8:

I poured some white chocolate on top but they are perfect without it. This is definitely the best double chocolate pistachio biscotti I have ever had.
(this is from the Kitchen of Martha Stewart)