What You'll Need
This recipe is based on a recipe for chocolate hazelnut biscotti from SmittenKitchen.com
Makes 24 biscotti
2 cups farro flour
1/2 cup cocoa
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/3 cup sugar
1 cup pistachios
1/2 cup chopped semi-sweet chocolate
Preheat oven to 350°. Mix flours, cocoa, baking soda, baking powder and salt together in a bowl. In a separate bowl whisk the eggs, just enough to combine the yolks and whites. Pull out 2 tablespoons of egg from the bowl and set aside for later. Then add sugar to the eggs and whisk until the sugar is dissolved.
Add the sugary egg mixture to the dry ingredients and mix with a wooden spoon. When it all starts to come together into a ball, dump the mixture on to a well floured surface and continue to bring the dough together with your hands. When you have a solid ball of dough work in the pistachios and chopped chocolate. When the pistachios and chocolate have been evenly mixed in, break the dough in half. Form the halves into long flat logs. About 10 inches long and 3-4 inches wide.
Cover a baking tray with parchment paper and place the two logs on it. Use the egg that was set aside to brush the tops of the logs. This will give the finished biscotti a lovely sheen. Bake for 20 minutes. Remove from the oven and allow to cool for 5 minutes or until the logs are hard enough to cut. With a sharp knife, cut the logs into half inch slices. Arrange the slices on a baking tray cut side facing up and bake for another 20 minutes. They should be nice and crunchy. Allow to cool and enjoy with a hot cup of tea!