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.
Preheat the oven to 180C / 350F / 160C fan forced. Line a large baking tray with baking paper.
Place the flour, sugar, cocoa, baking powder, salt and 1/4 cup of chocolate chips in the bowl of a food processor. Process until it looks like crumbs.
Add the eggs and vanilla 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 baking tray 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 15 minutes. They will look very dry but will still be the slightest bit soft.
Once the biscotti has cooled, 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
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).
Cutting the biscotti: 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).