Preheat oven to 350 ?F. Line a baking tray with parchment paper.
With electric beaters or a standing mixer fitted with the whip attachment, whip eggs, sugars and vegetable oil until frothy and pale, about 4 minutes. Sift rice flour, cocoa powder, salt, pepper and cloves and stir into egg mixture by hand. Fold in pistachios and chocolate chips or chunks.
On a work surface dusted with rice flour, turn out dough and shape into 2 logs, each about 12 inches long. Place onto prepared baking tray and press flat, so each log is about 2 1/2 inches wide. Bake for 30 minutes, until surface of biscotti logs crack a bit. Let cool for 20 minutes. Reduce oven temperature to 325 ?F.
Remove biscotti logs from tray and slice on an angle into 3/4 inch biscotti. Return to baking tray and bake for 12 minutes. Remove pan, flip biscotti over and bake another 12 minutes. Let cool completely before packing in an airtight container.