Chocolate Pistachio Biscotti

Chocolate Pistachio Biscotti

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  • 6 tbsp Unsalted butter, room temperature
  • 455g Plain flour
  • 115g Cocoa powder
  • 1 tsp Baking soda
  • 1/4 tsp Salt
  • 230g Granulated sugar
  • 2 Large eggs
  • 230g Shelled pistachio nuts
  • 115g Chocolate chips



  1. Preheat the oven to 180°C/fan 160oC/gas 4. Grease and flour a baking sheet, set aside.
  2. Combine the flour, cocoa powder, baking soda, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs to the cream & sugar mixture and beat until well combined, scraping down sides of bowl if necessary. Add the flour mixture and stir to form a stiff dough. Stir in the pistachios and chocolate chips.
  3. Transfer the dough to the prepared baking sheet; form into a slightly flattened log, about 20 x 15 cm. Bake for about 25 minutes until slightly firm. Cool on a wire rack for about 5 minutes until cool enough to safely touch. Reduce oven temperature to 150°C.
  4. Using a sharp serrated knife, cut the log diagonally into 2cm biscotti slices. Return to the oven and bake until crisp but still slightly soft in the center (about 8 minutes)

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