- 120g cake fl our
- ½ tsp baking powder
- 3 tsp cocoa powder
- 75g caster sugar
- 25g butter, chilled and cut into cubes
- 1 egg
- 1 tbsp pistachio oil (or olive oil)
- 40g pistachios, halved
- 50g dark chocolate (70% cocoa solids), chopped roughly
1. Preheat oven to 160°C and line a baking tray with greaseproof paper.
2. Sift the flour, baking powder and cocoa powder into a bowl, then stir in the caster sugar.
3. Add the butter and either rub it in with your fingertips or blitz in a blender until the butter has all ‘disappeared’.
4. Beat the egg and the oil together, then add to the flour mixture and mix well. At this stage it should start coming together to form a dough.
5. Add the pistachios and chopped chocolate, and stir to distribute evenly.
6. Sprinkle your worktop with flour. Divide the dough into two and, using your hands, roll it out into two logs, each about 25cm long. Slightly flatten the logs until they are 4cm to 5cm wide.
7. Bake for 20 minutes. Remove from the oven and lower the oven temperature to 150°C.
8. Using a serrated knife, slice each log into six or seven evenly sized pieces. Gently – because at this stage they’re soft and fragile – put some space between the biscotti, then return to the oven for 10 minutes to dry out.
9. Remove from the oven and leave out for a couple of hours for the biscotti to crisp up. Then store them in an airtight container.