*This post may contain affiliate links. Please see my disclosure for more details!*

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

Pistachio Hazelnut and Chocolate Biscotti 6

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.

Pistachio Hazelnut and Chocolate Biscotti 5

The second week was biscuit week – definitely one of my favourites – and they were asked to bake biscotti! I have always loved biscotti because its a crunchy cookie biscuit hybrid that I adore dunking into my hot chocolates as it can withstand a lot more dunking then some other biscuits that are around!

Pistachio Hazelnut and Chocolate Biscotti 4

You can change the flavourings with biscotti so easily – just add whatever you fancy. I used pistachios, chocolate and hazelnuts in this bake however you don’t have to use nuts at all! Dried fruit tastes so yummy in these and work just as well!

Pistachio Hazelnut and Chocolate Biscotti 2

I have also found that these gift so well! Swap the chopped hazelnuts for freeze dried raspberries and they look so pretty wrapped in clear cellophane bags with some ribbon! Christmas, valentines or birthdays – you can make anything work!

Pistachio Hazelnut and Chocolate Biscotti 1

This recipe is inspired by the lovely Paul Hollywood – how could it not be when its GBBO related!

Pistachio Hazelnut and Chocolate Biscotti 6

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
Cook Time: 30 minutes
Cooling and Decorating Time: 1 hour
Total Time: 2 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 180C/160CFan
  • 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 160C/140CFan!
  • Leave the logs for 10-15 minutes until they have cooled slightly
  • Cut the logs into the biscotti shapes, about 2-3 inches 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!
  • Enjoy!

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! Its entirely up to you!
  • These last for about 2 weeks in an airtight container, but mine never last that long! 

ENJOY!

Find my other recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

15 Comments

  1. Laís @thediabeticviking on September 2, 2015 at 7:46 pm

    Oh, half dipping in chocolate is such a wonderful detail! I loved them =D

  2. Noemí on September 1, 2015 at 11:29 am

    I’m writing a cook book for my friend’s birthday and this is so going in!! It looks AMAZING!!!

  3. An Artsy Appetite on September 1, 2015 at 8:47 am

    Love biscotti! With coffee this would be perfect. And a book in hand 🙂

    • Jane's Patisserie on September 1, 2015 at 5:44 pm

      ohh that definitely sounds perfect! 🙂



  4. jabrush1213 on August 31, 2015 at 10:00 pm

    Looks delicious.

  5. Anna on August 31, 2015 at 6:03 pm

    Looks wonderfully delicious!

  6. Lauren at Knead to Dough on August 31, 2015 at 4:24 pm

    These look delicious Jane! I’ve never tried biscotti before but I think you’ve persuaded me it’s worth a bake 🙂

    • Jane's Patisserie on August 31, 2015 at 6:25 pm

      Thank you Lauren!! 🙂 And it definitely is! Haha 🙂



    • Noemí on September 1, 2015 at 11:30 am

      That’s just what I was gonna say! 😀 xxx



  7. Write This Down on August 31, 2015 at 1:45 pm

    Those look amazing! And I do live in another country so I don’t know anything about the British Bake Off but it sounds like it would be a delicious and dangerous show to watch 🙂 Wish I could grab one of those off the web as I sip my coffee.

    • Jane's Patisserie on August 31, 2015 at 6:25 pm

      Oh thank you so much! 🙂 Its definitely a delicious and dangerous programme, so much baking! and I wish you could!



Leave a Comment

Recipe Rating








This site uses Akismet to reduce spam. Learn how your comment data is processed.