Chocolate pistachio biscotti

Whip the eggs, sugars, salt and instant coffee on high speed, then add the melted butter.

On low speed mix in the sifted powders until just incorporated; add the chocolate chips and pistachios and blend until evenly combined.

Spread the dough between sheets of plastic wrap into a 4 by 12 inch slab and refrigerate until firm.

Bake the log 30 minutes at 350F (180C).

Cut the log crosswise at a 45 degree angle into half-inch slices.

Bake the slices at 275F (135C) about 30 minutes; keep these medium, still on the soft side, not too dry and not over baked.