Ingredients:

  • 2 3/4 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 1 cup shelled, roasted pistachios, roughly chopped
  • 1/2 cup unsweetened dark cocoa powder
  • 6 tablespoons unsalted butter, melted
  • 3 large eggs
  • 3/4 cup dark chocolate chips (60% cacao)
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk

Instructions:

  1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  2. In a separate large bowl, whisk together the granulated sugar and melted butter. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and milk.
  3. Gradually incorporate the dry ingredients into the wet ingredients until just combined. Fold in the chopped pistachios and dark chocolate chips. The dough will be stiff.
  4. Divide the dough into two equal halves. On the prepared baking sheet, shape each half into a log approximately 12 inches long and 2 inches wide. Ensure the logs are spaced several inches apart.
  5. Bake the logs for 25 minutes (First Bake). The logs will be set on the outside but still soft in the center.
  6. Remove the logs from the oven and transfer them to a wire rack. CRITICALLY, allow the logs to cool completely to room temperature (45-60 minutes). Once cooled, use a sharp serrated knife to slice the logs diagonally into 1/2-inch thick pieces.
  7. Reduce the oven temperature to 300°F (150°C). Lay the sliced biscotti cut-side down on the baking sheet. Bake for 12 minutes, then flip the slices over and bake for an additional 13 minutes, or until the biscotti are dry and crisp.
  8. Remove from oven and cool completely on the baking sheet before serving. The signature crunch will develop as they cool.