Melted chocolate folds into a cocoa-dark dough studded with pistachios, sweetened with maple crystals, and lightened with whisked egg whites for crisp, deeply chocolatey biscotti.
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Preheat oven to 350° F. Line one half-sheet tray with parchment paper.
In small double boiler, melt chocolate chips. Remove from heat and cool to room temperature.
In bowl whisk together flour, cocoa powder, soda and salt. Set aside.
Using stand mixer, mix butter, maple crystals, and melted chocolate. Add egg whites. Blend one minute more. Scrape sides of bowl with spatula and blend another thirty seconds.
Add dry ingredients (flour, cocoa, soda, salt) to mixer to combine. Dough will very sticky. Divide dough in two.
Roll each dough in chopped nuts and then form each into log shape on sheet tray (6 inches apart). Flatten logs into length of about 8 1/2 inches and width of 3 inches.
20 minutes or until firm to touch. Remove from oven, lower heat to 300° F, let logs cool 10-12 minutes .
Using bread knife, slice logs into 1/4 inch to 1/2 inch diagonal slices.
Cook slices 7-10 minutes more on each side. Cool and serve. (These get crunchier as they sit.)
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