Pistachio and orange Biscotti biscuits

INGREDIENTS:

• 350g plain flour
• 2tsp baking powder
• 225g golden caster sugar
• 3 eggs, lightly beaten
• 1tsp mixed spice
• Finely grated zest of 1 orange
• 75g roughly chopped pistachio nuts
• 50g dark chocolate

METHOD:

1. Pre-heat your oven to 180°C / 160°C fan / gas 4
2. In a large bowl sieve, the flour, baking powder, sugar and spices and mix well. 
3. Grate in the orange zest and mix in the pistachio nuts. 
4. Add the beaten eggs and using the handle of a wooden spoon, bring the mixture together. 
5. Tip the dough onto a lightly floured surface and using your hands knead the dough to form a ball. 
6. Divide the dough into 2 and line 2 baking sheets with parchment paper. 
7. Roll the dough into a sausage shape and place onto the trays. Gently press the dough to flatten a little. 
8. Bake for about 30 minutes until the dough has spread out and feels firm to tough. Remove from the oven and leave to cool. 
9. Turn the oven temperature down to 140°C / 120°C fan / gas 2.
10. Once the biscotti is cool enough to handle slice into 2cm pieces and place back onto the lines baking sheets. Bake for about 20 minutes, until crisp. Leave to cool completely. 
11. Melt the dark chocolate and drizzle over the biscuits. Let the chocolate set and then store the biscuits in an airtight container. They should last for 2-3 weeks.