Chocolate hazelnut and pistachio biscotti recipe

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  • Yield: 20


  • 100 g cake flour
  • 40 ml cocoa powder
  • 100 g castor sugar
  • 5 ml baking powder
  • a pinch of salt
  • 2 medium eggs, whisked
  • 1 vanilla pod split and deseeded
  • 1 orange zest
  • 100 g toasted hazelnuts
  • 100 g toasted pistachios
How to Make It
  1. Preheat the oven to 180 °C. Dust a baking tray generously with flour.
  2. To make the Dough
  3. Sift together the dry ingredients. Make a well in the centre of the dry ingredients and stir in the eggs, vanilla seeds and orange zest until combined. Add the nuts, and using your hands, knead to form a soft biscuit dough.
  4. Shaping and Baking
  5. Cover your hands with some cake flour and on a lightly floured surface, roll the dough into a log. Place onto the prepared baking tray and bake for 30 minutes, until firm. Remove and place on a wire rack to cool. Reduce the oven temperature to 140 °C.
  6. Cutting and Drying
  7. Using a serrated knife, slice the biscotti to your desired thickness. Place flat on the previously used baking tray and bake for 2–4 hours until the biscotti is dry and crisp.

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