Requires: Piping bag fitted with 6B star nozzle
Preheat the oven to 180°C conventional oven (356° Fahrenheit/Gas 4). Adjust the metal racks to the middle groove of the oven. Prepare a silicone baking mat on a shallow baking tray. Alternatively, line a shallow baking tray with non-stick baking paper.
Use a stand mixer (or hand beater) to beat the butter and sifted icing (confectioners’) sugar until light and fluffy. Beat the sifted corn flour and flour into the butter mixture until just combined.
Note: For best results, use double zero (00) which is a powder-fine Italian type of flour. It is made from soft wheat varieties and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens. Alternatively, use plain (all-purpose) flour.
Use a wooden spoon to stir in the unsweetened cocoa and milk, then mix the dough with your hands until well combined.
Spoon the biscuit mixture into a disposable piping bag fitted with a 6B star nozzle. If you have lined the baking tray with baking paper, pipe 4 dots of dough under each corner of the paper to hold it in place for piping.
Pipe fingers, about 7.5cm long and spaced evenly apart on the silicone baking mats (or non-stick baking paper). Refrigerate the piped biscuits for 30 minutes.
Remove the tray with piped biscuits from the fridge and bake for 12-15 minutes. Transfer to a wire rack to cool completely.
Place the chocolate into a small heatproof bowl (or small saucepan) over a saucepan containing hot water. Stir the chocolate using a metal spoon until melted.
Dip one end of the Double Chocolate Viennesi biscuits into the melted chocolate, then place onto a sheet of baking paper. Sprinkle finely chopped pistachios onto the melted chocolate and allow to set – buon appetito.