Ingredients

The following ingredients have 4 Servings
  • 225 g plain flour (all purp flour) ((1 ¾ cups))
  • 1 cup white granulated sugar ((200g / 7oz) )
  • 50 g dutch-processed cocoa powder ((½ cup) )
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup dark chocolate, finely chopped (or chocolate chips) ((170g / 6oz))
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup pistachios, roughly chopped

Instruction

  • Preheat the oven to 180C / 350F / 160C fan forced. Line a large baking sheet with baking paper.
  • Dry ingredients: Place the flour, sugar, cocoa, baking powder, salt and ¼ cup of finely chopped chocolate in the bowl of a food processor. Process until it looks like crumbs.
  • Add wet ingredients: Add the eggs and vanilla to the flour mixture and pulse until it starts to clump.
  • Tip the dough out onto a surface dusted with cocoa. Work half the pistachios through without kneading it too much but just enough to pull it together into a disk.
  • Divide the dough in two and flatten out to about 18cm x 10cm (7x4 inch). Transfer them to the prepared baking sheet and bake for 30 minutes until dry on the outside.
  • Let the logs cool for 5 minutes before cutting them into 1cm thick pieces (notes).
  • Now stand the biscotti on their edges back on the same baking tray and bake for a further 10 minutes. They will look very dry but will still be the slightest bit soft.
  • Transfer to a wire rack to cool.
  • Once the biscotti has cooled to room temperature, melt the remaining chocolate chips in a small bowl over simmering water. Use a spoon or a squeeze bottle to drizzle the chocolate over, then sprinkle with the remaining pistachios
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