These wonderfully crisp chocolate biscotti are perfect for serving with coffee and keep quite well so are ideal for wrapping up and giving as a gift.
Makes 30 biscotti
140g plain flour
40g of good quality cocoa powder
1 tablespoon of instant espresso powder
1 teaspoon baking powder
A good pinch of sea salt
2 large eggs, at room temperature
100g of sugar
2 teaspoons of vanilla extract
60g of pistachio nuts, roughly chopped
100g of dark chocolate, roughly chopped
Preheat the oven to 180˚C and line a baking tray with parchment paper.
Combine the flour, cocoa powder, instant espresso powder, baking powder, sugar and salt in a large mixing bowl.
Make a well in the dry ingredients and then add in the eggs and vanilla extract and mix together until it forms a dough.
Turn out the dough on a floured surface and then fold and knead the nuts and chocolate into the mix until smooth.
Shape into a log and place on the baking tray and pop in the oven for 25 minutes. Remove from the oven and allow to cool slightly.
Cut slices about 1cm thick and place the slices back on the baking tray and pop back in the oven to cook for a further 8 minutes.
Remove from the oven and place a wire cooling wrack.