Double Chocolate Biscotti with Pistachios

It's Italian week on The Great British Bake Off this week so what better recipe to share than biscotti! 

Considering I'm the biggest chocolate fan I had to make my own chocolatey version of this Italian classic. Which is also why I've teamed up with the brilliant Doisy & Dam (again! - you can check out my recipe from last year's GBBO D&D bake-off here) to bring you this special recipe.

What you'll need:

- 80g Doisy & Dam Maca, Vanilla & Cacao Nibs flavour

- 240g plain flour (gf)

- 35g cocoa powder

- 150g sugar

- 1tsp baking powder

- 1tsp salt

- 100g unsalted butter

- 2 large eggs

- 2tsp vanilla extract

- 80g Doisy & Dam Maca, Vanilla & Cacao Nibs flavour

- A handful of unsalted pistachios

How to make:

Pre-heat your oven to 180 fan.

> Mix together the dry ingredients - flour, cocao powder, salt & baking powder.
> Next, cream the butter and sugar in a mixer if you have one (if not, use a bit of elbow grease!) Once creamy and smooth, add in the egg and vanilla and beat together.
> Then, stir in the flour/cocao mix and add in some chopped up chunks of Doisy & Dam.
> The dough mixture will be quite dense and sticky. Scrape it out of the bowl and place onto a flour dusted surface. Form the dough into a ball shape and then divide into 2.
> Roll each piece of dough into short logs (around 2 inches wide and about 1/2 an inch high) .
> Transfer onto a lined baking tray and bake for 20-25 minutes.
> Leave to cool for 5 minutes then slice diagonally.
> Once sliced, place the biscotti on their sides and place back into the oven for 8-10 minutes to crisp them up a little.
> Leave them to cool on a wire rack.

For the toppings:

> Melt the Doisy & Dam bar in a bowl over a bain marie (or in a microwave but keep a close eye on it).
> Dip 1 end into the chocolate then place onto a tray and sprinkle with some chopped pistachio nuts.

Enjoy with a cuppa tea or coffee - perfect for sharing with friends whilst watching bake-off!

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