Chocolate and pistachio biscotti

Ingredients:

125g butter
1 cup caster sugar
1 Tbsp orange zest, finely grated
2 eggs
2 cups plain flour
1/2 cup cocoa powder
1 tsp bicarbonate of soda
1 tsp baking powder
125g pistachio kernels
100g dark chocolate, roughly chopped
6 slices glace orange, chopped
2 Tbsp orange juice

Method:

Line 2 oven trays with baking paper. Preheat oven to moderate 180 degrees C. Beat the butter, sugar and rind with electric mixer until light and creamy. Add eggs gradually beating between additions until the mixture is smooth.

Sift the flour, cocoa, soda and baking powder, add to butter mixture with pistachios, chocolate and glace orange and stir until just combined.

Divide mixture in half. Spread each half onto a prepared tray and shape into a log, about 25cm long and 10-12cm wide. Bake 25 to 30 minutes or until the mixture sounds hollow when tapped, and is cooked through when tested with a skewer. Remove from the oven and cook on a wire rack.

Reduce oven to 160 degrees C. Using a sharp serrated knife, cut each log into 1cm thick slices. Place biscotti, cut side up, on oven trays and bake for about 10 minutes. Turn slices over and cook for a further 5-10 minutes or until dried out. Cool before storing in an airtight container.