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Chocolate Pistachio Biscotti

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Serves 50 | Prep Time | Cook Time

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Ingredients You'll Need

1 cup wholemeal spelt flour
2 tablespoon cocoa powder
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
¾ cup peeled pistachios
2 eggs
zest of an orange
½ cup Norbu
2 teaspoon instant coffee dissolved in 1 tsp boiling water


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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