Chocolate and Pistachio Biscotti for Sweet Punch September 2011

This time for Sweet Punch it's Italian Biscotti from Joy of Baking.  Biscotti's are a type of Italian biscuits which normally people enjoy it with their  black coffee.  I have attempted these biscotti's a few years back which was a total flop, this time  the recipe from Joy of baking is perfect.
No wonder Joy of Baking has so many fans.  The lesson which I learnt from my last time failure is whenever I try a recipe for the first time just follow the recipe as it is without changing any measurements.  Anyway we enjoyed this biscotti  a lot with our evening tea, instead of pistachios you can also add almonds, apricots or cranberries etc...

Recipe Source: Joy Of Baking
Preparation Time: 10 minutes
Cooking Time: 45 minutes

Ingredients:
All purpose flour- 225 g
Egg- 2
Sugar- 135 g
Vanilla essence- 1 tsp
Pistachios- 75 g
Dark chocolate chips- 100 g
Baking powder- 1 tsp

Method:

Preheat the oven to 180 degree Celsius.  Beat the sugar, essence and eggs with an electric beater  on high  speed until it is thick, pale and fluffy.  When you slowly raise the beater the batter will fall back slowly in small ribbons.  In a separate bowl sift the flour and baking powder.  Add the flour mixture to the egg mixture and stir to combine.  Finally fold the chocolate and pistachio into the dough.  Transfer the dough to a baking sheet lined with parchment paper.

Form the dough into a 30 cm long and 3 cm wide log.  Since the dough is quite sticky you might have to wet your hands before you shape the dough.  Bake the log in the preheated oven for 25 minutes or until the top looks firm.  Take it out from the oven and allow it to rest in a wire rack for 10 minutes.  Then slice the log with a sharp knife about 2 inch slices.  Place them in a baking sheet and bake for further 10 minutes, turning it over in the middle.  Take it out from the oven, allow it cool in a wire rack and store them in an air tight container.