Pistachio and dark chocolate biscotti
A hard, dry, Italian twice-baked cookie, traditionally served at the end of a meal to dip into sweet wine or with tea and coffee, made extra special by dipping in dark chocolate.
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Servings
24 biscotti
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Serves
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Ingredients
Equipment
- Large bowl
- Wooden spoon
- Baking sheet
- Baking paper
- Serrated bread knife
- Wire rack
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Method
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Step 1
Heat oven to 190°C/gas 5.
Step 2
Combine the flour, baking powder, caster sugar and pistachios in a bowl.
Step 3
Gradually add the eggs to the mixture and mix into a stiff dough.
Step 4
Divide into three and form log shapes – 4 cm wide and 2 cm high. Place on a lined baking sheet and bake for 20 mins.
Step 5
Once cool enough to handle, cut crossways into 1 cm slices using a serrated knife.
Step 6
Return them to the baking sheet in a single layer and cook for 15 mins until golden brown and dry.
Step 7
Remove from the oven and allow to cool completely before dipping the biscuits into the melted chocolate and leave them to set on a wire rack.
