Chocolate and Pistachio Biscotti RecipeOrigin: Italian Period: Traditional |
Ingredients
180g sugar 
Chocolate and Pistachio Biscotti Preparation:Method:Mx together the eggs and sugar until well combined. Mix the flour, baking powder and cocoa together then sift a little at a time into the sugar and egg mixture, stirring all the while. Tip the resultant dough onto a floured surface and work-in the pistachios. Knead until firm (add a little more flour if needed). Divide the dough in half and shape each portion into a log. Place on a greased baking tray and brush with the egg white. Place in an oven pre-heated to 140°C and bake for 30 minutes. Allow to cool for 10 minutes then slice into 1cm thick slices and place these slices on greased baking trays. Reduce the oven temperature to 80°C and bake the biscotti for a further 10–15 minutes, until dry. Allow to cool then store in an air-tight container. |
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