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.