Adapted from an Annabel Langbein recipe. Goes down a treat with espresso.
2 + ¼ cup flour
2 + ½ tsp baking powder
¼ cup cocoa
1 + 1/3 cup caster sugar
3 eggs
½ cup chopped pistachios
½ cup chopped chocolate
Preheat oven to 180 deg C (fanbake) and line baking tray with paper.
Mix
all ingredients together trying not to overmix (seems very dry at first
but becomes very soft once sugar mixes into eggs). As soon as it comes
together pat into a log shape about 23cm x 7cm on the tray then flatten
the top. Bake until set (about 30-45 mins). Remove from oven and
leave to cool. Reduce oven temp to 140 deg C.
When
the loaf is cool enough to handle slice it very thinly. Arrange slices
in a single layer on the tray and return to the oven until crisp and dry
(15-20 mins). They will become crisper as they cool. Cool before
storing in an airtight container. Keeps fresh for up to 2 weeks. Makes
around 36.