1

Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper.

2

Using electric beaters, beat sugar and egg in a mixing bowl for 3 minutes or until thick and creamy. Gently fold in flour until just combined. Fold in rind, pistachios and chocolate.

3

Shape mixture into a 22cm-long log on a lightly floured surface. Place log on prepared tray and flatten slightly until 2cm thick. Bake for 20 minutes or until firm. Cool.

4

Reduce oven to 140°C or 120°C fan-forced. Using a serrated knife, cut log into 5mm-thick slices. Spread slices in a single layer on tray and bake, turning halfway through cooking, for 20 minutes or until crisp and golden. Transfer biscotti to wire racks to cool. Serve.