Biscotti with chocolate chips and pistachios

Ingredients:

• 1.5 cups shelled pistachios
• 55 g butter, melted
• 1 tsp vanilla extract
• 1/4 teaspoon coarse salt
• 3 large eggs + 1 large yolk
• 3 cups flour + more as needed
• 1 and 1/3 cups sugar
• 2 tsp baking powder
• 1 and 1/4 tbsp. chocolate granules

Preparation:

1. Preheat oven to 350°F (175°C) and line 2 baking sheets with parchment paper; set aside. Spread the pistachios on a rimmed baking sheet and toast in the oven, shaking the sheet occasionally, until fragrant, about 10 minutes. Transfer to a cutting board and let cool slightly. Coarsely chop the pistachios, then let cool completely.
2. Using a mixer, beat the butter, vanilla, salt, eggs, and egg yolk together. Add the flour, sugar, and baking powder and mix on low speed until a rough dough begins to form. Add the pistachios and chocolate chips and continue mixing. If the dough seems dry, add a little cold water, 1 teaspoon at a time. If the dough is too wet, add a pinch of flour.
3. Place the dough on a lightly floured cutting board and gently knead to evenly distribute the pistachios and chocolate chips. Divide the dough in half and form each half into a 25 x 7 cm loaf. Place on prepared baking sheets and bake until golden brown, about 30 minutes. Reduce the oven temperature to 300°F (150°C). Let the loaves cool until they are handleable, about 10 minutes.
4. Slice the loaves 1.5-2 cm thick and arrange them cut-side down on baking sheets. Bake until golden brown, about 25 minutes. Flip the cookies over and continue baking until dry and lightly browned, another 25 minutes. Transfer to a wire rack and cool completely, about 15 minutes.
   
   
   Biscotti can be stored in an airtight container for up to 2 weeks.