Chocolate Pistachio Bars Biscotti *edited*

 

 You know you just gotta try the recipe when u flipped over the recipe book and coincidentally all the ingredients are available at your very own home. In my case, I had 2 kilos of milk chocolate, pistachio, self-raising flour (I rarely use it) and corn meal in stock.

  Here's the recipe:

 

 I was actually buying this book for a wedding gift but I ended up buying something else and use this book for myself :P

 The result was quite disappointing. My version does not turn out as chocolaty as it seems from the book and I had to add 2 more eggs. I don't know what when wrong but I think I'm gonna use the bar for something else because I don't think no one will be eating the bars alone. 

 Thank you #ciksuzlin for introducing me to biscotti. And after I googled biscotti of course, the recipe of this 'chocolate pistachio bars' is exactly like making biscotti.For those who is not in the know *like me*, biscottis are twice-baked biscuits originating in the Italian city of Prato-source: wiki.

 So here's Chocolate Pistachio Biscotti recipe (I edited the recipe from the book a bit):

175g plain chocolate-I used Beryl's milk chocolate 
25 g butter
350 g self raising flour
1 1/2 tsp baking powder
85g caster sugar
70g polenta (cornmeal)
3 eggs lightly beaten
115g pistachio-roughly chopped 

1. Preheat the oven, 160 degrees C. Grease 11 inch pan -depends on how u long and big u roll the dough
2.Melt the chocolate and butter in a double boiler or microwave. 
3.In the bowl of your electric mixer, or with a hand mixer,sift the flour and baking powder and mix in caster sugar, cornmeal and eggs. Stir in chocolate mixture and mix to a soft dough.
4. Grease your hand using oil (or butter)-because the dough will be very sticky. Divide the dough in half. and shape each into 11 inch long rolls. 
5.Transfer the logs to the prepared baking sheet, spacing about 3 inches (7.5 cm) apart. Bake until almost firm to the touch, about 35-40 minutes (logs will spread during baking). Remove from the oven, place on wire rack, and let cool for 10 minutes. 
6. When cool, put the logs on a chopping board and slice them diagonally into thin biscuits. 
7. Return them to the baking pan and bake them until crisp about 15-20 minutes.