Originally from Italy, biscotti now adorn coffee shops across the world – they are the perfect combination with good coffee. These chocolate and pistachio ones are to die for…
- 100g softened unsalted butter, extra for greasing
- 200g golden caster sugar
- 2 eggs
- 275g plain flour, extra for dusting
- 50g cocoa powder
- 1 tsp bicarbonate of soda
- 125g shelled pistachio nuts
- 75g dark chocolate chips
Preheat the oven to 180?C/gas mark 4 and lightly grease two 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 7cm x 30cm. 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 150C/gas mark 2.
Place the warm loaf on a chopping board and slice into 1cm thick slices. Arrange them on the baking sheets and return to the oven for a further 20–25 minutes, 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 two weeks. Alternatively, wrap in a gift bag and give as a present!