Chocolate and pistachio biscotti

Chocolate and pistachio biscotti

How to Cook Cakes
Peter Cassidy

These biscuits are very dry and crisp – designed to be dipped into after-dinner liqueurs such as Amaretto or sweet Italian wines. Chopped dried fruit can be used in place of the chocolate, and chopped dried apricots in particular look great with the green of the pistachio.


Quantity Ingredient
oil, to grease
40g shelled, unsalted pistachios
40g good quality dark chocolate, minimum 60% cocoa solids
2 large eggs
1 egg white
225g plain flour
pinch salt
1/2 teaspoon baking powder
70g granulated sugar
20g ground almonds


  1. Heat the oven to 190°C. Lightly oil a large baking sheet.
  2. Spread the pistachios out on the baking sheet and toast in the oven for about 8 minutes until just starting to colour. Tip onto a plate and leave to cool completely. Chop the chocolate into small pieces.
  3. Beat the whole eggs in a small bowl with a fork, to break them up well.
  4. Sift the flour, salt and baking powder into a large bowl. Stir in the sugar, chocolate, cooled pistachios and ground almonds and mix well.
  5. Make a well in the centre of the dry ingredients, add the beaten eggs and gradually incorporate them into the dry ingredients, using a wooden spoon, to create a firm dough.
  6. Divide the dough into 2 equal pieces and roll each piece into a long sausage shape, about 2cm in diameter and 20cm long. Place the rolls on the baking sheet at least 5cm apart.
  7. Lightly whisk the remaining egg white and brush over the tops of the rolls. Bake in the middle of the oven for 20 minutes, then remove from the oven and reduce the oven temperature to 80°C.
  8. Cut the rolls on a 45° angle into 1cm slices and spread out over the baking sheet (you may need a second sheet). Bake in the oven for 30 minutes to dry out, then turn the biscotti over and bake for a further 1 hour until completely dried out.
  9. Remove from the oven and transfer to a wire rack to cool completely. Store in airtight jars.
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