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    Spiced Chocolate and Pistachio Cantucci

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    Spiced Chocolate and Pistachio Cantucci

    Italians love to dip crisp cantucci or biscotti in their coffee. This recipe combines the wonderful partnership of chocolate and cloves with the crunch of pistachio.

    • Preparation time: 20 minutes
    • Cooking time: 35 minutes, plus cooling
    • Total time: 55 minutes, plus cooling 55 minutes

    Makes: 25 - 30


    • 2 medium eggs
    • 200g golden caster sugar
    • 2 tsp Nielsen Massey
    • Vanilla Extract
    • 250g plain flour
    • 1 tsp baking powder
    • ½ tsp ground cloves
    • 100g bar Waitrose Continental Plain Chocolate, roughly chopped
    • 100g Waitrose Roasted Unsalted Pistachio Nuts, shelled and roughly chopped


    1. Preheat the oven to 180°C, gas mark 4. In a large bowl, whisk the eggs with the sugar and vanilla until thick and pale. Sift in the flour, baking powder, cloves and a pinch of salt. Stir to combine into a thick batter, then mix in the chocolate and pistachio nuts.
    2. Dampen your hands with water to prevent sticking and shape the batter into 3 x 15cm logs. Place them on a large greased baking sheet, at least 6cm apart as they will spread. Bake in the oven for 25 minutes until golden and firm. Cool for 5 minutes then cut each log into 2cm thick diagonal slices.
    3. Place a wire rack on a large baking tray and spread out the cantucci on the rack. Return to the oven for 10 minutes until crisp, then allow to cool completely before storing in an airtight container for up to 3 weeks. Serve with coffee, such as Waitrose Brasilian Fazenda Transwal, a cup of black tea or a glass of Vino Santo Antinori.

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