Pistachio Biscotti

Ingredients

• 1 ounce bittersweet chocolate coarsely chopped
• 0.8 cup brown sugar packed
• 2 tablespoons butter divided
• 0.5 cup dry-roasted pistachios chopped
• 1 large eggs 
• 6.8 ounces flour all-purpose
• 0.3 cup cornmeal yellow stone-ground
• 0.5 teaspoon ground nutmeg 
• 2 tablespoons juice of lemon fresh
• 2 teaspoons orange rind grated
• 0.3 teaspoon salt 
• 2 tablespoons milk whole

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• wire rack
• ziploc bags
• microwave
• measuring cup
• serrated knife

Directions

1. Combine juice and milk; let stand for 10 minutes.
2. Preheat oven to 35
3. Lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour and next 5 ingredients (through salt), stirring well with a whisk. Melt 2 tablespoons butter.
5. Combine 2 tablespoons melted butter, milk mixture, rind, and egg in a large bowl, stirring well with a whisk.
6. Add flour mixture, stirring until well blended (dough will be crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 times. Shape dough into a 4 x 12inch log on a baking sheet coated with cooking spray.
7. Bake at 350 for 20 minutes or until golden brown. Reduce oven temperature to 32
8. Remove log from baking sheet; cool 10 minutes on a wire rack. Using a serrated knife, cut log diagonally into 24 (1/2-inch) slices.
9. Place slices upright on baking sheet; bake at 325 for 20 minutes or until crisp.
10. Remove from baking sheet; cool completely on wire rack.
11. Combine remaining 1 teaspoon butter and chocolate in a microwave-safe dish; microwave at HIGH 30 seconds or until chocolate melts, stirring once.
12. Pour chocolate mixture into a small zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag; drizzle chocolate mixture over cooled biscotti.
13. Let stand 30 minutes.