Chocolate Pistachio Biscotti with Orange and Cardamom (gluten-free)
A classic Italian twice baked biscotti studded with pistachios and flavoured with chocolate, orange and cardamom. Perfect for dunking.
Servings: 30 biscotti
Ingredients
- 130 g wholegrain gluten-free flour (or wholemeal spelt if gluten isn't an issue)
- 40 g cocoa powder
- ½ tsp gluten-free baking powder
- pinch of sea or rock salt
- 175 g golden caster sugar
- seeds from 2 cardamom pods - ground
- 1 organic orange
- 75 g raw unsalted pistachios - roughly chopped
- 75 g gluten-free dark chocolate chips
- 2 large eggs (I used duck eggs)
Instructions
- Whisk together the flour, cocoa, baking powder, salt and sugar together in a large bowl until thoroughly combined.
- Finely grate the orange zest and add that together with the nuts and chocolate.
- Stir and make a well in the centre.
- Break in the eggs and add the juice of half the orange.
- With a flat bladed knife, stir from the inside out until everything's combined. If the mixture is too dry, add a little more orange juice.
- Bring the dough together with your hands.
- Divide into two and roll into logs about 4 cm in diameter.
- Place well apart on a lined or greased baking sheet and bake at 180℃ (350℉, Gas 4) for twenty minutes or until golden.
- Remove from the oven and allow to cool for at least 20 minutes.
- Using a bread knife or other serrated knife cut the logs on the diagonal into 1 cm slices.
- Arrange the slices back on the baking sheet and bake at 150℃ for about 15 minutes depending on how crisp you like them.