Those are real bis-cotti, which in Italian means cooked twice.
The inspiration comes from Cantucci, the world wide acclaimed Tuscan biscotti, made with almonds.
Those are a little different, and they probably look like a heresy to Tuscan people
For around 50 biscotti
200 g flour
60 g cocoa
1/2 teaspoon cream of tartar
1/2 teaspoon salt
100 g sugar
60 g chocolate chips
3 eggs, beaten
1 teaspoon vanilla extract
50 g pistachio
50 g pine nuts
Preheat the oven at 180° C.
Mix with a mixer, or by hand, all the ingredients, except pistachio and pine nuts.
Once the mixture is smooth, but still coarse, add, by hand, pistachio and pine nuts.
Dust your hands with flour and form 3-4 sausages 2,5 cm wide and 30 cm long.
Bake for 25 minutes.
Take them out of the oven, and let them rest for 5 minutes, or until you can touch them without burning yourself.
With a jagged knife, cut each sausage in 5 millimeters thin diagonal slices and arrange them on the baking sheet, well apart.
Bake for another 10-15 minutes.
Let them cool on a rack.
Store in an aright container for up to three weeks.