Pistachio & Orange Biscotti

Ingredients:

275g unsalted butter

300g caster sugar

7.5ml orange extract

20ml chocolate extract

2 eggs

475g strong white flour, sifted

5ml baking powder

125g pistachios, chopped and toasted

75g chocolate chips, chopped

1 egg white

A little sugar

Instructions:

Mix the butter, sugar and extracts until just combined then add the eggs, one at a time.

Add the flour, baking powder, pistachios and chocolate chips, mix until a dough is formed.

Divide the mixture into two. Place on a lightly floured surface, roll each into a cylinder about 30cm long, then flatten slightly until about 4cm thick. Wrap in cling film and refrigerate overnight.

Preheat the oven to 190°C.

Remove the dough rolls from cling wrap and brush with egg white. Sprinkle with sugar and bake for 15-20 minutes until golden brown and firm in the middle.

Remove from the oven, allow to cool slightly. Cut into 1cm thick slices and lay on a baking sheet.

Turn the oven down to 150°C and bake for 10-15 minutes to dry out.

When completely cool, store in an airtight container.