- 1 cup sugar
- 2 eggs
- 1 1/2 cups plain flour
- 1/2 teaspoon baking powder
- 2 tablespoons dutch cocoa powder
- 1 cup pistachios, roasted and coarsley chopped
- 1 egg white, lightly beaten
Process sugar and eggs in a food processor until combined. With motor running add flour, baking powder and cocoa, processing until well mixed. Turn on to a floured surface and work in pistachios. Knead until firm, adding a little more flour if necessary.
Divide the dough in half and shape each portion into a log. Place on a greased baking tray and brush with egg white.
Bake at 140 C for 30 minutes. Allow to cool for 10 minutes. While hot slice into 1 cm thick slices and place in a single layer on oven trays.
Reduce oven temperature to 80 C and return biscotti for 10-15 minutes until dry.
Remove from trays, cool and store in an airtight container.