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!

Homemade biscuit inspiration

Once you’ve baked biscotti at home, it’s hard to go back, you suddenly realise just how good a proper homemade biscuit can be, and I honestly think they’re one of the most underrated bakes. Whether it’s the smell filling the kitchen as they bake, or the simple pleasure of dunking one into a hot drink, biscotti just feel like home. Making them from scratch is always worth it, and they’re often far easier than people expect.

Biscotti were such a brilliant discovery for me and quickly became a firm favourite. They’re that perfect in-between of a cookie and a biscuit, crunchy, sturdy, and made for dunking, yet still delicious enough to nibble on straight from the tray. They hold their shape beautifully, don’t crumble instantly in your drink, and somehow manage to feel both indulgent and elegant at the same time.

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
• Roll the dough out to form a thick but flat log (I recommend 5-6cm in width, 2cm in depth)
• If you have one large tray, you can place it on the tray as it is. If you have two smaller trays, split into two pieces.
• 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 and leave to set

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