This Pistachio Chocolate Biscotti recipe is not only simple to make but it’s also incredibly tasty. Filled with pistachios and real chocolate baked into these crunchy biscuits, this is the perfect treat with your morning cuppa.
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat the oven to 180C / 350F / 160C fan forced. Line a large baking sheet with baking paper.
Dry ingredients: Place the flour, sugar, cocoa, baking powder, salt and ¼ cup of finely chopped chocolate in the bowl of a food processor. Process until it looks like crumbs.
Add wet ingredients: Add the eggs and vanilla to the flour mixture and pulse until it starts to clump.
Tip the dough out onto a surface dusted with cocoa. Work half the pistachios through without kneading it too much but just enough to pull it together into a disk.
Divide the dough in two and flatten out to about 18cm x 10cm (7x4 inch). Transfer them to the prepared baking sheet and bake for 30 minutes until dry on the outside.
Let the logs cool for 5 minutes before cutting them into 1cm thick pieces (notes).
Now stand the biscotti on their edges back on the same baking tray and bake for a further 10 minutes. They will look very dry but will still be the slightest bit soft.
Transfer to a wire rack to cool.
Once the biscotti has cooled to room temperature, melt the remaining chocolate chips in a small bowl over simmering water. Use a spoon or a squeeze bottle to drizzle the chocolate over, then sprinkle with the remaining pistachios
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Notes
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Cocoa: I like to use dutch process cocoa for its dark colour and rich flavour, but you can also use unsweetened cocoa powder in this recipe.
Cutting the biscotti: Transfer the biscotti on a cutting board. The edges can be fragile so very carefully score the top with a serrated knife then slice through with a large chefs knife.
Drizzling the chocolate: I like to use a squeeze bottle for this but you can also just use a spoon or even dip the ends into the chocolate (best to use a small but tall dish for this).
Pistachios can be swapped for toasted almonds or hazelnuts.
Storage: Store biscotti in an airtight container in the pantry for up to 2 weeks.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.