Chocolate-Pistachio Biscotti

Directions

Preheat the oven to 350°F. Spread the nuts on a cookie sheet and toast until fragrant, about 12 minutes. Cool, then coarsely chop and set aside. (Leave the oven on.)

In a bowl, using an electric mixer, cream the butter and sugar until well blended. Beat in the egg and tangerine juice.

Sift the flour, cocoa, baking soda, cinnamon, and salt together onto wax paper. Gradually beat the dry ingredients into the butter mixture. Fold in the nuts. Cover the dough and let stand for 10 minutes at room temperature.

Lightly butter two cookie sheets. Place half the dough on each cookie sheet. With a spatula, spread each half into an 11 by 4 1/2-inch loaf.

Bake the loaves for 20 to 25 minutes, or until firm to the touch. Remove from the oven and let cool on the cookie sheets for 20 minutes.

With a spatula carefully transfer each loaf to a cutting board. With a sharp knife, cut on the diagonal into 1/2-inch slices. Place the slices on their sides on the cookie sheets and bake for 5 to 7 minutes on each side, until toasted. Remove the biscotti to racks to cool completely. Store at room temperature in an airtight container for up to 1 week, or freeze for up to 2 months in airtight plastic containers.