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Double Chocolate and Pistachio Biscotti

30 Jan 2016 1 hour 28


How can you not love biscotti? Delicious, Italian and dipped in dark chocolate what a combo.


1 cup plain flour, sifted
1 teaspoon baking powder, sifted
2 tablespoons cocoa, sifted
75g caster sugar
80g pistachio nuts
1 teaspoon vanilla essence
2 free range eggs
Zest of 1 large orange
200g dark chocolate
1 tablespoon canola oil


Preheat the oven to 160 ℃. Place the sifted flour, baking powder and cocoa into a large bowl with the sugar and pistachio nuts and mix well to combine. Make a well in the centre and place the eggs, vanilla essence and orange zest and stir until it forms a dough. Tip onto a well floured bench and knead to combine. Shape into an 18cm log and place on a baking tray lined with grease proof paper. Bake in the oven for 25-30 minutes until cooked when tested with a skewer. Cool completely before slicing into 5mm thick slices. Return the slices to the tray and bake for 12-15 minutes until crisp & golden. Allow to cool completely before icing.

To ice, place the chocolate and oil in a heat proof bowl over a saucepan of gently simmering water, stirring occasionally until melted and silky smooth. Pour the chocolate into a tall narrow glass that you can dip your biscotti in. To finish, dip each the biscotti halfway into the mixture then place on a tray lined with non-stick paper. Refrigerate for 20 minutes until the chocolate has set. Keep refrigerated in an air tight container until needed.