Chocolate Biscotti With Pistachios
Sweet Treats
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Chocolate Biscotti With Pistachios

High up in the Minori mountainside, you'll find many varieties of nuts. This recipe marries together two of the most popular – and coupled with espresso, it's heaven.
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Serves
16
Total Time
45 Minutes
Ingredients
250g of Italian ‘00’ flour, plus extra for dusting
65g of Dutch-processed quality cocoa powder
5ml of baking powder
1 pinch of sea salt
100g of good-quality chocolate chunks, 70-75% cocoa solids, roughly chopped
150g of pistachios
100g of butter, softened, plus extra for greasing
225g of caster sugar
2 large eggs
Method
Step 1

Preheat the oven to 180°C Fan/200°C/400°F/Gas 6.

Step 2

Grease a baking sheet with a little butter and dust lightly with flour.

Step 3

Combine the flour, cocoa, baking powder, salt, chocolate and pistachios in a bowl.

Step 4

In another bowl, beat together the butter and sugar until pale and fluffy. Add the eggs and beat until well combined.

Step 5

Stir in the flour mixture until it forms a stiff dough. Place the dough onto the baking sheet and press into a 30cm x 10cm rectangle shape. Bake in the preheated oven for 35 minutes. Remove from the oven and leave to cool on a wire rack to room temperature.

Step 6

Slice into thick fingers and serve with coffee or gelato.

Recipe courtesy of Cucina di Amalfi by Ursula Ferrigno, published by Ryland Peters & Small (£20) Photography by Nassima Rothacker © Ryland Peters & Small.

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