- 3 large eggs at room temperature
- 1 cup sugar
- 1/4 cup light brown sugar
- 3 tablespoons vegetable oil
- 1 3/4 cups brown rice flour
- 1 cup regular cocoa powder, packed
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cloves
- 3/4 cup shelled pistachios
- 1/2 cup dark chocolate chips or chunks
- Preheat oven to 350 F. Line a baking tray with parchment paper.
- With electric beaters or a standing mixer fitted with the whip attachment, whip eggs, sugars and vegetable oil until frothy and pale, about 4 minutes. Sift rice flour, cocoa powder, salt, pepper and cloves and stir into egg mixture by hand. Fold in pistachios and chocolate chips or chunks.
- On a work surface dusted with rice flour, turn out dough and shape into 2 logs, each about 12 inches long. Place onto prepared baking tray and press flat, so each log is about 2 1/2 inches wide. Bake for 30 minutes, until surface of biscotti logs crack a bit. Let cool for 20 minutes. Reduce oven temperature to 325 F.
- Remove biscotti logs from tray and slice on an angle into 3/4 inch biscotti. Return to baking tray and bake for 12 minutes. Remove pan, flip biscotti over and bake another 12 minutes. Let cool completely before packing in an airtight container.
I used 1 cup of slivered almonds and no chocolate chips or chunks due to a mild pantry failure. For similar reasons, I used 1 tsp cinammon and 2 tsp ground ginger. Yes, we do have pepper, but the pepper grinder resulted in such large chunks I didn't fancy it. Note to self, get mortar and pestle for mountain house.
These are quite tart and cocoa-ey, but I adore them. Thank you Anna Olson (whoever you are).