Chocolate & Pistachio Biscotti
Traditional biscotti with chocolate and pistachios - perfect for dunking in your morning coffee. These delicious biscuits make great gift.
Ingredients
- 110 grams plain flour
- 3 teaspoons cocoa powder
- 3/4 teaspoon baking powder
- pinch of salt
- 25 grams ground almonds
- 50 grams whole pistachios shelled
- 75 grams caster sugar
- 1 egg
Instructions
- Pre-heat the oven to 170°C, gas mark 3
- Add the flour, baking powder, cocoa powder and salt into a large bowl and mix well.
- Add the ground almonds and whole pistachios and sugar and mix all together
- Add the egg and mix it together first with a wooden spoon and then using your hands to bring the mixture together to form a smooth dough. It will be fairly tough dough, but that's fine.
- Place the dough on a lightly floured surface and, using your hands, roll it into a log about 30cm long and about 5 cm wide (or similar size to that)
- Put the biscotti log on the lined baking sheet and bake it near the centre of the oven for 30 minutes.
- After that, transfer it to a cooling tray and leave until completely cold. Don't be tempted to cut the biscotti before they are completely cool otherwise, they will look squished and lose their shape.
- Reduce the oven temperature to 150°C, gas mark 2.
- Use a sharp serrated knife to cut the biscotti into slightly diagonal slices about 1cm wide.
- Place them back on the lined baking tray - this time flat - and bake for another 30 minutes until pale gold and crisp. At this point, you are really just drying them out.
- Transfer the bisctotti to the cooling tray and when cold, store in an airtight container for up to week (or more). I've successfully stored my biscotti for about 4 weeks, but they are usually gone by week three.
- If you want to, you can freeze biscotti on the day when you bake them and should be fine in freezer up to 1-2 months.