130gwholegrain gluten-free flour(or wholemeal spelt if gluten isn't an issue)
½tspgluten-free baking powder
1pinchsea or rock salt
175ggolden caster sugar
seeds from 2 cardamom podsground
75graw unsalted pistachios roughly chopped
75ggluten-free dark chocolate chips
2large eggs(I used duck eggs)
Whisk together the flour, cocoa, baking powder, salt and sugar together in a large bowl until thoroughly combined.
130 g wholegrain gluten-free flour, 40 g cocoa powder, ½ tsp gluten-free baking powder, 1 pinch sea or rock salt, 175 g golden caster sugar
Grind the cardamom seeds with a pestle and mortar. Finely grate the orange zest and add both together with the nuts and chocolate chips.
seeds from 2 cardamom pods, 1 organic orange, 75 g raw unsalted pistachios, 75 g gluten-free dark chocolate chips
Stir and make a well in the centre.
Break in the eggs and add the juice of half the orange.
2 large eggs
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 in a preheated oven at 180℃ (160℃ fan, 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℃ (130℃ fan, 300℉, Gas 2) for about 15 minutes depending on how crisp you like them.
Transfer to a wire rack to cool, then store in cool place in an air tight container.
Biscotti will keep well for at least two weeks, but probably a lot longer. Assuming you don't eat them all before. Store in an air tight container lined with some kitchen towel. If there is still some moisture left in the biscuits, the kitchen towel will help to absorb it.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.