Chocolate Biscotti With Pistachios
Chocolate Biscotti With Pistachios

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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Total Time
45 Minutes
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
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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