Pistachio Biscotti

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2 tablespoons fresh lemon juice

2 tablespoons whole milk

1 1/2 cups all-purpose flour (about 6 3/4 ounces)

3/4 cup packed brown sugar

1/2 cup dry-roasted pistachios, chopped

1/3 cup stone-ground yellow cornmeal

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

2 tablespoons plus 1 teaspoon butter, divided

2 teaspoons grated orange rind

1 large egg

Cooking spray

1 ounce bittersweet chocolate, coarsely chopped

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