Chocolate hazelnut and pistachio biscotti recipe

Ingredients

• 100 g cake flour
• 40 ml cocoa powder
• 100 g castor sugar
• 5 ml baking powder
• a pinch of salt
• 2 medium eggs, whisked
• 1 vanilla pod split and deseeded
• 1 orange zest
• 100 g toasted hazelnuts
• 100 g toasted pistachios

1. Preheat the oven to 180 °C. Dust a baking tray generously with flour.
To make the Dough
2. Sift together the dry ingredients. Make a well in the centre of the dry ingredients and stir in the eggs, vanilla seeds and orange zest until combined. Add the nuts, and using your hands, knead to form a soft biscuit dough.
Shaping and Baking
3. Cover your hands with some cake flour and on a lightly floured surface, roll the dough into a log. Place onto the prepared baking tray and bake for 30 minutes, until firm. Remove and place on a wire rack to cool. Reduce the oven temperature to 140 °C.
Cutting and Drying
4. Using a serrated knife, slice the biscotti to your desired thickness. Place flat on the previously used baking tray and bake for 2–4 hours until the biscotti is dry and crisp.