1 cup (250 ml) unbleached all-purpose flour

1/2 cup (125 ml) sugar

3 tablespoons (45 ml) cocoa powder, sifted

1/2 teaspoon (2,5 ml) baking powder

1 pinch salt

1/2 cup (125 ml) cold unsalted butter, cut into cubes

1 egg

3 tablespoons (45 ml) milk

1 teaspoon (5 ml) vanilla extract

1/4 cup (60 ml) candied orange peel, diced

1/4 cup (60 ml) crushed unsalted pistachios

With the rack in the middle position, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

In a food processor, combine the dry ingredients. Add the butter and pulse until the mixture resembles coarse cornmeal. Add the egg, milk and vanilla extract. Pulse until just combined.

Place the dough in a bowl and use your hands to mix in the candied orange peel and pistachios.

On a floured surface, shape the dough into a 30-cm (12-inch) long log. Place on the baking sheet and bake for 40 minutes. Transfer to a cutting board.

Let cool about 10 minutes. Using a serrated knife, cut the log diagonally into 2-cm (3/4-inch) slices.

Arrange the slices on the baking sheet and bake again for about 25 minutes. Cool on a rack.

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