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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.
Afternoon Tea, Snack
biscuits, chocolate, Christmas, gluten-free, orange, pistachios
Choclette @ Tin and Thyme
wholegrain gluten-free flour
(or wholemeal spelt if gluten isn't an issue)
gluten-free baking powder
of sea or rock salt
golden caster sugar
seeds from 2 cardamom pods - ground
raw unsalted pistachios - roughly chopped
gluten-free dark chocolate chips
(I used duck eggs)
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.
Recipe from Choclette @Tin and Thyme