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Chocolate and Pistachio Biscotti

Chocolate and Pistachio Biscotti



  • 3 Eggs

  • 225g Sugar

  • ½ tsp vanilla extract

  • 125g Pistachios

  • 320g Flour

  • 1tsp baking powder

  • 200g Chocolate, roughly chopped


Use an electric whisk to whisk the eggs until light and fluffy, around 6-7 minutes.

Pulse pistachios for a second or two in a blander. Sift together baking powder and flour, fold into egg mixture and stir in nuts and choc.

 Form two logs, approximately 2 inches thick along the length of a 28cm baking tray lined with parchment. Bake at 180C for 25 minutes.

Allow to cool before slicing diagonally at 1 cm intervals with a sharp bread knife. Lay the biscotti flat onto two baking trays, turn the oven down to 150C and bake for another 8-10 minutes until just beginning to colour.