Crisp biscotti is a shipping dream, with a long shelf life and a rigid shape that can handle the long, bumpy road ahead.Our chocolate-peanut butter combo is made all the more decadent by the addition of yuletide-green pistachios.Consider mailing these babies with your favorite brand of coffee—the two are natural companions and make for a complete package.

Find more holiday baked goods perfect for mailing to loved ones in our November/December issue!  Chocolate-Peanut Butter-Pistachio Biscotti   Makes about 36 biscotti Ingredients 6 ounces (170 grams) 64% cacao semisweet chocolate*, finely chopped and divided ½ cup (113 grams) unsalted butter, softened 1 cup (200 grams) granulated sugar ¼ cup (55 grams) firmly packed light brown sugar 2 large eggs (100 grams), room temperature 2 teaspoons (8 grams) vanilla extract 1¾ cups (219 grams) all-purpose flour ¾ cup (70 grams) Dutch process cocoa powder, sifted 1 teaspoon (5 grams) baking powder 1 teaspoon (1 gram) instant espresso powder* ¾ teaspoon (2.25 grams) kosher salt ½ cup (82 grams) peanut butter chips ½ cup (66 grams) roasted pistachios, roughly chopped Instructions Preheat oven to 325°F (170°C).Line a rimmed baking sheet with parchment paper.In the top of a double boiler, place 4 ounces (113 grams) chocolate.

Cook over simmering water, stirring frequently, until melted and smooth.

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