Chocolate and Pistachio Biscotti

Not having anything to eat with tea is one of my worst nightmares. What is tea without a slice of chicken pie, or sponge cake or a thick stick of  biscotto? Tea and snacks make me a happy person and that’s the British talking in me. These biscuits are Italian, though.  The green and brown complement each other very well and I am not just talking about the colors.

I am offended that my browser dictionary doesn’t recognize the word biscotti. Want to try these classic biscuits? Here’s what you’ll need. 

Makes about 12 Biscotti:

2 cups of all-purpose flour
1 cup ground sugar
1/2 cup unsweetened cocoa powder
6 tablespoons unsalted butter
1 cup unsalted and shelled pistachios, roughly chopped
1/2 cup chopped milk chocolate
1 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten


The recipe is easy but will require lots of patience for the dough has to be baked twice for the perfect biscotti texture. To start, pre-heat your oven to 180 C and line a baking tray.

Sift together flour, cocoa, salt and baking soda till you can see no lumps.

In another bowl, with the help of an electric mixer, beat together butter and sugar till light and fluffy. To that add the eggs and lower the mixer speed. Mix till smooth.

Throw in the dry ingredients and mix well with a spatula till well combined. The dough will be stiff and sticky. Mix in the pistachios and milk chocolate chunks.

Draw a 12 x 4 rectangle on your tray and fit your mixture within the boundary. The dough will be a little high. Flatten the top with the spatula. Don’t worry, it won’t spread much. You just need it to be smooth.

Bake in the oven for about 25 minutes or until the exterior of the biscotti is firm. Take out of the oven and cool for 5 mins and lower the oven temperature to 160 C.

Cut the dough diagonally into 1 inch thick sticks. With the cur side down, line the biscotti on your baking tray and bake for 8 mins. The exterior will be dry and  hard but it will still be soft in the center.

Completely cool before taking them out of the tray and serve!

They will stay good in an air tight container for at least 5 days. Happy Baking! Thank you for reading.



2 thoughts on “Chocolate and Pistachio Biscotti

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