Double Chocolate and Pistachio Biscotti

Step 1

Preheat the oven to 375ºF with a rack set in the center position. Line a rimmed baking sheet with parchment paper or a silicone mat.

Step 2

In a medium bowl, whisk together the flour, cacao powder, baking powder, baking soda, and salt. In a large mixing bowl or the bowl of a standing mixer, beat together the eggs, sugar, and vanilla and almond extracts. Gradually add the dry ingredients until no streaks of flour remain. Fold in the nuts and ½ cup chocolate chips until evenly distributed.

Step 3

Dust your work surface with flour and divide the dough into two equal balls. The dough will be sticky so dust your hands with flour, too. Flatten each half of dough out into a rectangular log that is 10 inches long, 2 ½ inches wide, and 1 inch tall. Transfer the logs to the baking sheet, reshape if needed, and bake until the dough is lightly browned, with cracks on the surface, and springy to the touch, 20 to 25 minutes. Set aside until completely cool, about 15 to 30 minutes depending on the temperature of your kitchen. Reduce the oven temperature to 300ºF.

Step 4

Carefully transfer the logs to a cutting board. Use a serrated knife to slice the cookies straight up and down, about ½-inch thick. Transfer the cookie slices back to the baking sheet and place them standing up. (You can crowd all the cookies onto the same pan or use an additional baking sheet.) Bake until the biscotti are dry to the touch and no longer springy, 25 to 35 minutes.

Step 5

While the biscotti cool, make the chocolate glaze. Place the chocolate chips in a heat-proof bowl over a small pot of boiling water, making sure the water doesn’t touch the bottom of the bowl. When the chocolate is melted, whisk in the olive oil until you have a smooth glaze. Drizzle over the cooled biscotti and let sit until the glaze has set.

Step 6

To store, keep in an airtight container for up to 3 weeks.