1 cup wholemeal spelt flour 2 tablespoon cocoa powder 1 teaspoon baking powder ½ teaspoon salt ½ teaspoon cinnamon ¾ cup peeled pistachios 2 eggs zest of an orange ½ cup Norbu 2 teaspoon instant coffee dissolved in 1 tsp boiling water

Preheat oven to 170°C and line a baking tray with baking paper.
Combine flour, cocoa, baking powder, salt, cinnamon and pistachios in a medium sized bowl.
Blend together eggs, zest, Norbu and dissolved coffee and stir through dry ingredients to form a dough.
Lightly flour a board or bench and knead dough until smooth.
Roll dough into two logs and bake for 25 minutes.
Transfer to a board and whilst still warm, cut very thin slices with a serrated knife.
Return to the oven and bake for 10 minutes, turn biscuits over and bake for another 10 minutes.
Remove from oven and stand for 5 minutes, then transfer to a wire rack to cool.