Chocolate and pistachio biscotti

  • Chocolate and pistachio biscotti
  • Chocolate and pistachio biscotti
  • Chocolate and pistachio biscotti
  • Chocolate and pistachio biscotti
  • Chocolate and pistachio biscotti
Note:
Servings:
6-8
Total time:
75 min
Word from cook:
These chocolate and pistachio biscotti are to die for......
Ingredients
100g unsalted butter, softened
200 g golden caster sugar
2 eggs
275 g plain flour
50 g cocoa powder
1 tbs bicarbonate of soda
125 g shelled pistachio nuts
75 g dark chocolate chips
Instructions

Preheat the oven to 180˚C (fan 160˚C).Lightly grease 2 large baking sheets.
In a large bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, then sift the flour, cocoa powder and bicarbonate of soda together and fold in. Gently stir in the pistachios and chocolate chips.
Turn the mixture out on to a floured surface and form into a large, slightly flattened loaf shape, about 30*7 cm. Carefully transfer to one of the prepared baking sheets and bake for 30 minutes. Remove from the oven and leave to cool for 10 minutes. Reduce the oven temperature to 150˚C (fan 130˚C).
Place the warm loaf on a chopping board and slice into 1 cm thick slices. Arrange them on the baking sheets and return to the oven for a further 20-25 minutes, or until dry and crispy. Once cooked, transfer to a cooling rack to cool and harden.
You can store the biscotti in airtight containers for up to 2 weeks.

Enjoy it!

Vote this recipe:

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...

0 Notes

Time limit is exhausted. Please reload the CAPTCHA.

%d bloggers like this: