I am the kind of guy who doesn’t need a cup of coffee to enjoy biscotti. I love the delightfully crunchy cookies just by themselves. This recipe is super-easy to follow and make, and you can make any variety of biscotti you’d like.
In a large bowl, use a spoon to mix the flour, sugar, baking powder, salt and cinnamon together. With a pastry blender, or your hands, cut in the butter until the mixture resembles fine crumbs.
Put about 1 tablespoon of the beaten eggs into a small cup and set aside. Add the pistachios, vanilla, and remaining beaten eggs to the flour mixture and stir until evenly moistened. With lightly moistened hands, press the dough together to form a ball.
Bake the logs in the top and bottom thirds of the oven for 25 minutes, rotating the cookie sheets halfway through baking. Cool the logs on cookie sheets on wire racks for 10 minutes.
Place 1 log on a cutting board and use a serrated knife to cut the warm log crosswise into ½" thick diagonal slices. Place the biscotti, cut side up, at least ¼ inch apart, on the same cookie sheets. Repeat with the remaining logs.
Bake the slices for 15 minutes, rotating pans again halfway through baking, to allow biscotti to dry. Cool the biscotti completely on cookie sheets on wire racks. (The biscotti will harden as they cool.)
for the dipping chocolate:
In a heatproof bowl over a pan of boiling water, stir and melt the chocolate and butter together until melted and combined.
When the biscotti have cooled, dip the bottoms in the melted chocolate, then allow to set, lying on their sides on baking paper.