Chocolate and Pistachio Biscotti
- 270g plain flour,sifted
- 1 1/2 tsp baking powder
- 35g cocoa powder
- 165g golden caster sugar
- 100g shelled pistachio nuts (almonds or hazelnuts works well too)
- 3 eggs
- 2 1/2 tsp vanilla extract
Pre-heat your oven to 160ºc , gas mark 3.
Take a large mixing bowl and pop a sieve over the top. Place the flour, baking powder, cocoa and caster sugar into the sieve and shake into the bowl. Roughly chop the pistachios and add these to the mixture.
Whisk the eggs and the vanilla extract and pour into the mixture. Work to form a dough using a wooden spoon.
Place a large piece of non-stick baking paper onto a baking sheet. Divide the dough into two and shape each piece into a cylinder shape. Bake for 30-35 minutes then remove form the oven and cool completely. Keep the oven on, as this will be stage one of baking.
Once cooled use a sharp serrated knife to cut the dough into 1 cm slices, place back on the baking sheet and cook for a further 20- 25 minutes until the biscotti are crisp. Leave to cool completely and store in an airtight container for a couple of weeks.