Chocolate Chip–Pecan Biscotti

This has been my go-to biscotti recipe since my L’Impero days in the early 2000s, despite the fact that the flavors—chocolate chip, oats, and pecan—are not remotely Italian. Biscotti are traditionally baked two times (the word biscotti in Italian derives from the Latin term for “twice cooked”), but I like to really underbake them the second time, so they have that signature crispness on the outside, but are still a little soft on the inside. These are not the kind of biscotti that yo