Makes about 2 dozen biscotti.
The name biscotti means “twice baked,”once in a log form and then sliced and baked again to make them crisp.
These biscotti keep very well stored in a cool place and are delicious dipped into espresso, tea or dessert wine. I always have them on hand.
1 cup unbleached all -purpose flour
¼ cup unsweetened cocoa powder
1/3 cup sugar
1 teaspoon baking powder
1 large egg plus 1 yolk at room temperature, whisked
5 tablespoons vegetable oil
2/3 cup pistachios, toasted or plain (3 ounces)
Preheat the oven to 350 F.
Line a cookie sheet with parchment paper.
In a food processor fitted with the steel blade pulse flour, cocoa powder, sugar and baking powder until combined. Add the eggs and vegetable oil. Pulse until the dough begins to stick together. Add the pistachios and pulse until just combined.
Empty the dough onto the cookie sheet and divide it into 2 halves. Place a piece of plastic wrap on top of each half of dough and press it into a log, about 6 inches long and 1 ½ inches wide. Square the ends.
Bake the logs for 25 minutes. Remove from the oven and let cool for 10 minutes.
Transfer to a cutting board and using a serrated knife cut into ½ inch slices.
Do it gently since the logs tend to crumble.
Arrange the slices flat on the same cookie sheet and bake for 10 minutes. Turn over and bake for another 10 minutes. Cool on a wire rack.