Chocolate pistachio biscotti
1 cup wholemeal spelt flour
2 tablespoon cocoa powder
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
¾ cup peeled pistachios
zest of an orange
½ cup Norbu
2 teaspoon instant coffee dissolved in 1 tsp boiling wate
1. Preheat oven to 170°C and line a baking tray with baking paper.
Combine flour, cocoa, baking powder, salt, cinnamon and pistachios in a medium sized bowl.
Blend together eggs, zest, Norbu and dissolved coffee and stir through dry ingredients to form a dough.
Lightly flour a board or bench and knead dough until smooth.
Roll dough into two logs and bake for 25 minutes.
Transfer to a board and whilst still warm, cut very thin slices with a serrated knife.
Return to the oven and bake for 10 minutes, turn biscuits over and bake for another 10 minutes.
Remove from oven and stand for 5 minutes, then transfer to a wire rack to cool.
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