Chocolate Pistachio Biscotti

"Everybody loves biscotti: They are good dipped in coffee for breakfast and as a companion for ice cream after an elegant dinner. The dough is baked twice, hence the name biscotti (“twice-cooked”), first in a log and then in slices. These biscotti are flavored with bitter cocoa powder and pistachio nuts. The dough is made in a few minutes in a food processor. The biscotti freeze well." --Jacques Pépin

Recipe: Chocolate Pistachio Biscotti

Makes about 10 biscotti

Ingredients:

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/3 cup sugar
1 teaspoon baking powder
Pinch of salt (1/16 teaspoon)
1 large egg
2 tablespoons unsalted butter, softened
1/3 cup shelled pistachio nuts
2 tablespoons milk

Instructions:

Preheat the oven to 350 degrees.
Process the flour, cocoa powder, sugar, baking powder, and salt in a food processor for 5 seconds. Add the egg, butter, pistachios, and milk and process for another 6 to 8 seconds, until the dough starts coming together.
Line a baking sheet with aluminum foil. Transfer the dough to the sheet (don’t worry if it is still somewhat loose). Put a piece of plastic wrap on top of the dough and press it together into a log about 6 inches long, 3 inches wide, and 1 inch high. Remove the plastic.
Bake the log for 25 minutes. Remove from the oven and let cool for 10 minutes.
Transfer the log to a cutting board and, using a serrated knife, cut it crosswise into 1/2-inch slices (10 to 12); do this gently, as the biscotti tend to crumble.
Arrange the slices flat on the lined baking sheet and bake for 30 to 40 minutes. Cool for at least 30 minutes.