Pistachio Hazelnut and Chocolate Biscotti!

A nutty & chocolatey version of the Italian classic biscuit – biscotti. A perfect delicious bake, ideal to dunk in your favourite hot drink!

GBBO inspiration

If you have been living under a rock (or in a different country) you may not have realise that The Great British Bake Off is back on TV for its latest series – pushing the contestants to bake things they have never heard of, or things they love. This recipe is inspired by the lovely Paul Hollywood – how could it not be when its GBBO related, if you like GBBO inspired bakes you will love my caramel salted doughnuts!

Biscuit week is one of my personal favourites because it challenges you to make something both precise and delicious. I’ve always adored biscotti: that perfect hybrid between cookie and biscuit that somehow manages to be crunchy enough for dunking but still soft enough to enjoy straight from the tray. It’s basically made for dunking into hot drinks, which is why this recipe is one of my all-time go-tos.

Coffee and biscotti

There’s something about biscotti and coffee that just feels like magic. The crunchy texture holds up beautifully when dunked, giving you a moment to savour each bite without the biscuit falling apart. I love to serve these with a strong espresso or a sweet cappuccino, it brings out the nutty flavours of the pistachios and the richness of the chocolate perfectly.

They also make for an elegant accompaniment to brunch or an afternoon tea. You can line them up on a plate and they instantly look like you’ve spent hours baking and styling when, in reality, they’re surprisingly simple to make. Plus, the act of dunking them into your drink makes the experience a little bit indulgent and wonderfully comforting.

Adaptable flavours

Biscotti are so easy to customise that the possibilities are endless. In this version, I’ve used pistachios, chocolate chips, and hazelnuts, but you can swap in whatever takes your fancy. Dried fruit, other nuts, or even a hint of citrus zest can all transform the flavour and give it a fresh twist.

You could even go completely nut-free if you prefer, replacing the pistachios with dried cranberries, chopped dates, or your favourite seeds. The dough is forgiving, and once you master the log shape, it’s as simple as cutting and re-baking to create perfectly crunchy slices. It’s a versatile bake that allows you to get creative while still keeping the base delightfully simple.

Similar flavour bakes

If you love pistachios as much as I do, there are plenty of other ways to enjoy them in your bakes. White chocolate and pistachio cookies, pistachio brownies, or even a white chocolate & pistachio cake all work wonderfully. The nutty, slightly sweet flavour adds a delicate richness that pairs beautifully with chocolate or fruit, making it a go-to ingredient in my kitchen.

Almonds are another nut that can shine in biscotti, either whole, chopped, or ground into the dough. Almond biscotti, almond croissant cookies, or even almond-studded tray bakes are all perfect for gifting or enjoying with a cup of coffee. Using almonds instead of pistachios gives a slightly more subtle, sweet nuttiness, which works well if you want the chocolate to shine without being overpowering.

Fancy looking gifts

Biscotti also make the most delightful gifts! I love wrapping them in clear cellophane bags tied with a pretty ribbon, it makes them look so pretty and festive. Swap the hazelnuts for freeze-dried raspberries or pistachio crumbs for an extra splash of colour, and you have a gift that’s perfect for Christmas, Valentine’s Day, birthdays, or just as a little treat for someone special.

These gift-ready biscotti feel much more personal than a shop-bought treat, and the effort (though minimal) really shows. Everyone appreciates a homemade gift, and these will disappear quickly once they’re in someone’s hands!

Tips & tricks

• This is obviously my favourite combination of flavours, hence the recipe – however, you can try a variety of ideas such as replacing the pistachios with the same weight of dried cranberries, stoned dates, chopped hazelnuts, almonds etc. It’s entirely up to you.
• These last for about 2 weeks in an airtight container, but mine never last that long.
• I use these dark chocolate chips

Pistachio, Hazelnut & Chocolate Biscotti!

A nutty & chocolatey version of the italian classic biscuit - biscotti. A perfect delicious bake, ideal to dunk in your favourite hot drink!

Print Pin Rate

Category: Biscuits

Type: biscotti

Keyword: Chocolate, Nuts, Pistachio

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Cooling and Decorating Time: 2 hours hours

Total Time: 3 hours hours

Servings: 15 pieces

Author: Jane's Patisserie

Ingredients

• 250 g plain flour plus extra for dusting
• 200 g caster sugar
• 1/2 tsp baking powder
• 2 medium eggs beaten
• 150 g shelled pistachios chopped
• 150 g milk chocolate chips
• 150 g dark chocolate melted
• chopped hazelnuts

Instructions

• Preheat your oven to 180ºc/160ºc Fan
• Line two baking trays with parchment paper and leave to the side
• Mix together the plain flour, caster sugar and baking powder in a large bowl until combined well
• Gradually mix in the beaten eggs a bit at a time and mix fully before the next addition of eggs - your mixture shouldn't be sticky (however, if you find it is very very dry and not mixing well then add a touch more egg from a 3rd!) I used my hands to mix
• Pour in the chopped pistachios & chocolate chips and knead well to combine the flavourings and the biscotti well!
• Turn the dough out onto a lightly floured surface and knead a few times so its smooth
• Split the dough into two even sizes and roll out to form thick but flat sausages/logs (I recommend 4cm in width, 2-3cm in depth and whatever length is produced!)
• Place one on to each of the baking trays and bake in the oven for 30 minutes!
• Once baked, remove from the oven, keep them on the trays, and keep the oven on but reduce it to 160ºc / 140ºc Fan!
• Leave the logs for 10-15 minutes until they have cooled slightly
• Cut the logs into the biscotti shapes, about 2-3cm in thickness and line them up again on the trays with the cut side up and bake in the oven for 10-15 minutes until they are dry through (poke them a bit and if they're still a bit cakey then bake for a couple minutes longer!)
• Remove from the oven and leave to cool
• Dip the ends into the melted chocolate and sprinkle with the chopped hazelnuts!

Notes

• This is obviously my favourite combination of flavours, hence the recipe - however, you can try a variety of ideas such as replacing the pistachios with the same weight of dried cranberries, stoned dates, chopped hazelnuts, almonds etc. It's entirely up to you.
• These last for about 2 weeks in an airtight container, but mine never last that long.
• I use these dark chocolate chips