Chocolate Pistachio Biscotti

Directions

1. Preheat the oven to 350 degrees. Butter and flour a baking sheet; set aside.
2. In a medium bowl, whisk together flour, cocoa pwdr, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar till light and fluffy. Add in Large eggs; beat till well combined, scraping down sides of bowl if necessary. Add in flour mix, and stir to create a stiff dough. Stir in pistachios and chocolate chips.
3. Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake till slightly hard, about 25 min. Cold about 5 min. Reduce oven to 300 degrees.
4. On a cutting board, using a sharp, serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut-sides down, on baking sheet, and bake till crisp but still slightly soft in the center, about 8 min.
5. Serve with pistachio ice cream.
6. This recipe yields 4 servings.