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1
Preheat oven to 350 degrees F.
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2
Grease a large rectangular baking pan with a light coating of olive oil.
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3
Sift all dry ingredients together.
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4
In small bowl, dissolve espresso powder in 1/3 cup water.
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5
Add eggs and olive oil and beat with a whisk until well-combined.
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6
Pour wet ingredients into dry, add pistachios and (yes, I do this by hand) start mixing the flour gently into the liquids until all the ingredients have been incorporated and you have a malleable dough.
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7
If the dough is a bit sticky, sprinkle over 1 tablespoonful of flour and turn dough into the flour to coat.
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8
Knead the flour in.
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9
The dough should now be malleable without being sticky.
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10
If it is still sticky, repeat with another tablespoonful of flour.
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11
Cut dough into 3 equal pieces and shape into logs that are about 12 inches long and 2 1/2 inches wide (every person's logs are slightly different - they will spread while baking so have a good distance between them).
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12
Bake for 30 minutes.
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13
The biscotti will have risen only slightly, spread out some, and have a cracked surface.
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14
Cool completely.
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15
Preheat oven to 300 degrees F.
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16
With a serrated bread knife and a straight, downwards motion, cut biscotti at just under 1/2 inch intervals on the diagonal.
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17
(this will leave you with 6 not-so-nice-looking end pieces that you can munch on there and then) Place the pieces, cut side down, back in the baking pan.
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18
Not all the pieces may fit, in which case you'll have to bake a second pan's worth after the first.
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19
Staggering two pans is not suggested unless you have a convection oven and can use that feature to make sure there is even heat distributed within the oven.
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20
Bake 15 minutes, turn pieces over, bake 15 minutes longer.
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21
Cool completely and keep in an airtight container.
