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Chocolate Pistachio Biscotti

This gorgeous vegetarian snack is a must have at your next afternoon tea! 


  • 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


  • 1.

    Preheat oven to 170°C and line a baking tray with baking paper.

  • 2.

    Combine flour, cocoa, baking powder, salt, cinnamon andpistachios in a medium sized bowl.

  • 3.

    Blend together eggs, zest, Norbu and dissolved coffee and stir through dry ingredients to form a dough.

  • 4.

    Lightly flour a board or bench and knead dough until smooth.

  • 5.

    Roll dough into two logs and bake for 25 minutes.

  • 6.

    Transfer to a board and whilst still warm, cut very thin slices with a serrated knife.

  • 7.

    Return to the oven and bake for 10 minutes, turn biscuits over and bake for another 10 minutes.

  • 8.

    Remove from oven and stand for 5 minutes, then transfer to a wire rack to cool.


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