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1
Preheat oven to 325F (adjust the oven rack to the middle position).
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2
Fill the bowl of electric mixer with WARM water, and let stand for 2 to 3 minutes; EMPTY the water from the mixing bowl and wipe it dry with a kitchen towel.
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3
Using the mixers paddle attachment and starting low speed, cream the butter;as it starts to soften, increase the speed to medium.
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4
Cream the butter until smooth, about 1 to 2 minutes, scraping down the sides of the bowl as needed.
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5
Add the sugar, mixing until well blended, about 1 minute.
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6
In a small mixing bowl, whisk together 2 of the eggs; add the 2 eggs in three portions to the butter mixture, mixing on medium speed between each addition.
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7
In a large mixing bowl, stir together the flour, baking soda, baking powder, and kosher salt; combine throughly.
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8
Add half of the flour mixture to the creamed butter, and mix on medium-low for about 1 minute, then add the remaining half and mix until almost combined, about 1 minute more.
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9
Add the pistachios and the dried currants or raisins, and mix until throughly combined, about 1 minute more.
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10
Line a baking sheet with parchment paper.
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11
Lightly dust a working surface and your hands with flour; turn the dough out on the work surface, and divide into 2 equal pieces.
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12
Working with 1 piece of dough at a time, roll it out into a log, about 1 inch in diameter and 10 inches long.
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13
It is important to work the dough firmly to ensure that there is no air pockets in the middle of the log.
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14
Trandfer the log to lined baking sheet; REPEAT with remaining dough, placing the logs about 4 to 5 inches apart; FLATTEN each log, to form a loaf about 3 inches wide and 11 inches long.
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15
Separate the remaining egg, reserving ONLY the egg white; brush the tops of the loaves lightly with the egg white.
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16
Bake the loaves until they FALL, expand, in width to about 4 inches wide, and are firm to the touch and lightly golden, about 35 minutes.
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17
Remove the loaves from the oven and allow to cool completely, at least 6 HOURS.
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18
After the cooling process is complete, preheat oven to 200F; line 2 baking sheets with parchment paper.
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19
Using a serrated knife, slice the loafs thinly on a bias to form individual cookies; arrange the biscotti,closely spaced, on baking sheets.
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20
Bake the biscotti until firm & dry, about 20 to 30 minutes; remove biscotti from oven and allow to cool, enjoy.
