Chocolate and pistachio biscotti

Preheat the oven to 180˚C (fan 160˚C).Lightly grease 2 large baking sheets.
In a large bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, then sift the flour, cocoa powder and bicarbonate of soda together and fold in. Gently stir in the pistachios and chocolate chips.
Turn the mixture out on to a floured surface and form into a large, slightly flattened loaf shape, about 30*7 cm. Carefully transfer to one of the prepared baking sheets and bake for 30 minutes. Remove from the oven and leave to cool for 10 minutes. Reduce the oven temperature to 150˚C (fan 130˚C).
Place the warm loaf on a chopping board and slice into 1 cm thick slices. Arrange them on the baking sheets and return to the oven for a further 20-25 minutes, or until dry and crispy. Once cooked, transfer to a cooling rack to cool and harden.
You can store the biscotti in airtight containers for up to 2 weeks.

Enjoy it!