Unsalted Butter 200g
Castor Sugar 260g
All-purpose flour 380g
Almond meal 120g
Whole Pistachio nuts 50g
Whole almonds 20g
Cocoa powder 20g
Whole eggs 100g
Mix all ingredients apart from the eggs to form a dough either by hand or in a mixing bowl with a paddle attachment. Add the eggs gradually to the dough mixing in-between until the mixture is well combined.
Roll dough into sausage shape lengths to fit the baking tray, approximately 40mm in diameter. Place sausage lengths onto a baking tray lined with baking paper. Place tray in pre heated oven at 180.c and bake for approximately 15-20 minutes or until a light golden brown colour.
Once removing from oven transfer the biscotti sausage to a chopping board and carefully cut individual pieces 1cm in thickness using a bread knife.
Lay the cut slices of biscotti onto the baking tray again flat side down and place back into an oven at 150.c to further dry out the biscuit, approximately 8 minutes.
Remove from oven and allow biscotti to cool down before serving.