Chocolate pistachio biscotti biscuits

Take inspiration from the Italians with these traditional twice cooked pistachio biscotti biscuits.  Perfect served up along side a steaming cafetiere full of fresh coffee, these Italian-inspired biscuits are best eaten the day or two after baking. Be sure to store them in an airtight container to prevent the biscotti softening - and they store for up to two months!

Preparation time: 15 mins Baking time: 45 mins plus 15 mins resting

Ingredients: 

• 425g plain flour
• 125g caster sugar
• 1½ tsp baking powder
• ¼ tsp salt
• 100g milk chocolate chunks
• 75g unshelled pistachios, roughly chopped
• 3 eggs, large
• 50g butter, melted

Method:

1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Prepare a baking tray by lining with non-stick baking paper or greasing well.
2. In a large bowl thoroughly combine all the dry ingredients. In a separate bowl whisk together the eggs and melted butter. Make a well in the centre of the dry ingredients and add the eggs and butter. Mix well to form a soft but non sticky dough.
3. Split the dough in half and shape each into a long round log shape approx. 25cm long x 5cm wide. Place both logs well spaced apart on the baking tray, they will flatten and spread whilst baking.
4. Bake in the oven for 25 mins until the tops are golden brown and cracked. Allow to rest and cool slightly for 15 mins.
5. Once rested, take each log in turn and using a very sharp serrated knife cut at a 45 degree angle into long thin biscuits.
6. Place the biscuits back onto the baking tray and return to the oven to bake for 8 mins. Turn each biscuit over and bake for a further 8 mins.
7. Allow to cool completely on a wire rack. Serve.