Chocolate and Pistachio Biscotti
½ tsp vanilla extract
1tsp baking powder
200g Chocolate, roughly chopped
Use an electric whisk to whisk the eggs until light and fluffy, around 6-7 minutes.
Pulse pistachios for a second or two in a blander. Sift together baking powder and flour, fold into egg mixture and stir in nuts and choc.
Form two logs, approximately 2 inches thick along the length of a 28cm baking tray lined with parchment. Bake at 180C for 25 minutes.
Allow to cool before slicing diagonally at 1 cm intervals with a sharp bread knife. Lay the biscotti flat onto two baking trays, turn the oven down to 150C and bake for another 8-10 minutes until just beginning to colour.