Pistachio and Almond Biscotti

Unsalted Butter                               200g

Castor Sugar                                   260g

All-purpose flour                             380g

Almond meal                                   120g

Whole Pistachio nuts                     50g

Whole almonds                               20g

Cocoa powder                                 20g

Salt                                                    pinch

Whole eggs                                     100g

Method

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.