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1
Preheat the oven to 350.
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2
Line 2 baking sheets with parchment paper.
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3
In a large bowl, whisk the flour, cocoa powder, baking soda and salt.
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4
Beat in the eggs at low speed until a crumbly dough forms.
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5
In another bowl, beat the brown sugar with the butter and the vanilla, coffee and almond extracts until combined.
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6
Scrape the mixture into the crumbly dough and beat at medium speed until a soft, sticky dough forms.
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7
Add the chopped chocolate and shelled pistachios and beat at low speed just until evenly distributed.
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8
Divide the dough into 4 and transfer 2 of the portions to each baking sheet.
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9
Form each piece into an 8 inch rope; flatten the ropes until they're about 2 inches wide and 3/4 inch thick.
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10
Bake for about 22 minutes, until the logs are puffed and springy to the touch; rotate the pans halfway through baking.
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11
Carefully transfer the logs to a wire rack to cool for 10 minutes.
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12
Lower the oven temperature to 200.
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13
Using a sharp knife, cut the logs crosswise into 1/2 inch thick slices; each log will yield about 20.
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14
Return the slices to the baking sheets and bake for about 30 minutes longer, flipping the biscotti once after 15 minutes, until crisp.
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15
Transfer to racks to cool.
