It’s christmas cookie season, and while biscotti isn’t technically a cookie per se, they often find their way onto the plethora of platters that mark the season. From cookie swaps, to office parties, to host/hostess gifts, cookies are part of what defines the winter holidays.

Biscotti means twice-baked in Italian. First you form the crumbly dough into one stiff mass and bake it whole. Then you let it cool, slice it and bake it again at a lower temperature. This is what gives biscotti its almost cracker like quality that goes especially well with coffee.

This festive chocolate/coffee pistachio biscotti recipe is excerpted from my book Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts.