Pistachio and Dark Chocolate Cantuccini

Ingredients

• 75 g whole blanched almonds
• 75 g shelled & skinned pistachios
• 250 g plain flour
• 150 g sugar
• 1 teaspoon baking powder
• 2 large eggs (lightly beaten)
• 1 teaspoon vanilla extract
• zest of 1 orange
• 1 tablespoon dark chocolate chips
• icing sugar (for dusting)

Instructions

1. 1

   Preheat the oven to 180 degrees C, Spread out the almonds on a baking tray and lightly toast in the oven for 5 minutes, taking care not to burn them.

2. 2

   To give a brighter green look to the pistachios, blanch them in boiling water for a couple of minutes, then drain. Slip off the skins.

3. 3

   Mix together the flour, sugar and baking powder in a large mixing bowl. Stir in the nuts, eggs, vanilla, and chocolate chips. Stir to form a thick but soft dough. Divide the mixture into thirds. Form each third into a sausage shape by rolling it with your hands in icing sugar. Place the rolls on a baking tray lined with baking parchment and flatten slightly. Bake for 20 minutes until rather dark golden brown.

4. 4

   Remove from the oven. Cut each roll diagonally into strips about 5mm - 1cm wide. Spread the strips in a single layer on baking trays and return to the oven for 5 minutes. Leave to cool.