Double Chocolate Pistachio Biscotti

8 T. (1 stick) unsalted butter

4 oz. bittersweet or semisweet chocolate, finely chopped

1/2 C. Dutch-process cocoa powder

1 3/4 C. all-purpose flour

1 1/2 t. baking powder

1/2 t. salt

1 C. sugar

2 large eggs

1 t. pure vanilla extract

1 C. whole shelled pistachio nuts or blanched almonds, lightly toasted

1 C. golden raisins

Heat oven to 350°. Melt butter and chocolate in double boiler set over, but not touching, simmering water. Stir until smooth

Sift together cocoa, flour, baking powder, and salt. In electric mixer, beat sugar and eggs on medium speed until lightened. Add vanilla. On low speed, add chocolate mixture, then flour mixture. Stir in nuts and raisins. Dough will be soft.

Turn dough out onto lightly floured surface. Form two 9-inch-long-by-3 1/2-inch-wide logs on parchment-lined baking sheet.

Bake until dough sets, 30 minutes. Cool 15 minutes. Reduce oven to 275° F. Cut dough on diagonal into 1/2-inch slices; place cut side down on baking sheet. Bake 20 minutes. Turn over; bake 20 minutes, until slightly dry. Let cool on wire rack. Store in airtight container.