Chocolate Pistachios Biscotti

1: Preheat oven to 350°F.

2: In a bowl, whisk flour, baking powder, and sugar to combine. Set aside.

3: In another bowl, stir butter and olive oil on medium speed until combined, about 1 minute.

4: Add eggs and vanilla extract, then stir until mixed.

5: Stir in dry ingredients with the wet just until combined.

6: Add warm milk to combine the dough; it should be soft and slightly sticky. If too sticky, add 1-2 tbsp of flour, 1 tbsp at a time.

7: Fold in pistachios without overmixing.

8: Make a log shape of the dough and place on the prepared baking sheet.

9: Bake for 25 minutes, then remove from oven and let cool for 10 minutes.

10: Cut into 1-inch slices and bake for an additional 10 minutes, turn them over and bake on the other side for another 10 minutes.

11: Remove from oven and let cool for 5 minutes before transferring to a wire rack to cool completely.

12: Dip biscotti into melted chocolate and sprinkle with additional pistachio if preferred. Let dry.

13: Store biscotti in an airtight container at room temperature for up to 2 weeks.