I am all about life’s simple pleasures.
There is something very satisfying about dunking a biscotti in a cup of coffee whilst reading a book all snuggled up on the couch. It just makes me so happy.
I like taking this to the next level by making my own biscotti. And it’s not just any biscotti, I make chocolate and pistachio biscotti which are to die for.
Originally from Italy, biscotti can now be found in coffee shops all around the world. Why spend £2.50 on a biscotti in a generic coffee shop when you can make your own and they definitely taste much better too!
To make a batch of 26 you will need –
- 200 grams Golden Caster Sugar
- 275 grams Plain Flour
- 50 grams Cocoa Powder
- 1 teaspoon Bicarbonate of Soda
- 1/2 teaspoon Vanilla Extract
- 125 grams Pistachio Nuts
- 80 grams Dark Chocolate Chips
- 100 grams Unsalted Butter
- 2 Eggs
Start by preheating the oven to 180′ C (fan 160’C). This is something I always forget to do and I get into trouble once I have my mixture ready to be baked. So do not skip step one. Also lightly grease a large baking sheet and set aside.
Cut the butter into small bite sized chunks and pour into a large mixing bowl.
Add the sugar to this and cream this mixture.
Till you get a pale and fluffy mixture.
Beat the eggs in, one at a time and add the vanilla extract to this mixture. Set aside once done.
Let’s get to the dry ingredients now. Mix together the flour, cocoa powder and the bicarbonate of soda.
Sieve the dry ingredients into the egg and sugar mixture and fold in gently.
Now comes the best part. Add in all the pistachio nuts and the chocolate chips into the mixture and gently stir it in.
Yum! This is where it gets difficult for me. It is really hard to resist eating this chocolatey mixture but resist the urge, it’s nicer once it’s baked, however nice the batter smells. I promise!
Flour a flat surface generously (and I mean generously) and turn the mixture onto the floured surface.
Shape the dough into a slightly flattened dough shape and transfer into one of the greased baking sheets. Don’t worry if the dough is slightly gooey or sticky, it should still turn out fine.
Pop the dough into the oven and bake for 30 minutes at 180′ C. Aren’t you glad you turned the oven on earlier?
Remove from the oven and let the loaf cool for 10 minutes or so. Also turn the oven down to 150′ C (fan 130′ C). The dough needs to go back in for a bit longer but I am getting ahead of myself here.
Once cooled, place the warm loaf on a chopping board and slice into thick slices. Make them as thick as you want your biscotti to be. I like my biscotti really thick but if you prefer thinner slices, slice them accordingly.
Arrange the slices on the baking sheet and put it back in the oven (on the reduced heat) for a further 20 minutes or until they look dry and crispy. Once cooked, take them out and line them up on a cooling rack to cool and harden.
I would suggest leaving this to cool overnight, but if you can’t wait that long, dig in! I don’t blame you!
And there you have it, Chocolate Pistachio Biscotti. Simple, easy and so very delicious!
You can store them in an airtight container for up to 2 weeks and enjoy them whenever you want.
I absolutely love dunking one of these beauties in a cup of coffee on a rainy day snuggled up in front of a book. These biscotti brightens up any day.
You are welcome! Enjoy.