Chocolate Pistachio Biscotti

The perfect accompaniment to an afternoon coffee.

• 2 cups plain flour
• 3/4 cup quality cocoa powder (not drinking chocolate)
• 1/2 teaspoon bicarb soda
• 3 large eggs
• 1 1/4 cups light brown sugar
• 60g unsalted butter, room temperature
• 3 teaspoons vanilla essence
• 1 teaspoon instant coffee powder
• 300g bittersweet chocolate, chopped
• 185g unsalted pistachios, shelled

1. Preheat oven to 180C and line 2 baking trays with baking paper.
2. Combine flour, cocoa powder and bicarb in a bowl.  Stir to combine.
3. Add eggs and use a mixer to beat until mixture resembles a crumbly dough.
4. In another bowl, combine sugar with butter, vanilla and coffee.  Beat until well combined.  Add mixture to crumbly dough and beat until mixture is soft and sticky.
5. Add chocolate and pistachios and mix until just combined.
6. Divide dough into quarters, shaping each into a flat sausage. 
7. Bake for 20-25 minutes until logs are puffed.  Transfer to wire rack and cool for 10 minutes.
8. Reduce oven to 100C.
9. Cut logs into 1cm slices.  Return to sheets and bake for 30 minutes or until crisp.  Cool completely on wire rack and store in airtight container.