Chocolate chunk and pistachio biscotti

I’m going to ban myself from talking about the weather on the blog. This is the fourth time I’ve written this paragraph and each time it’s been a moan about the heat. So. No weather. Maybe.

I got my pistachios. Not in happy circumstances though. A 50% off sale as yet another small shop disappears from our high street. At the moment it seems that only the supermarkets and charity shops are booming in our town. It saddens me that our independent traders just can’t survive at the moment. I feel sorry for them but I also mourn our lack of choice in town.

But it did mean that I was pushed into knocking up a batch of biscotti. I rarely make it even though I love it. I’m the only real biscotti fan in the house and making a batch of biscuits that will only be eaten by me seems both indulgent and a little on the greedy side.

But they are fantastic for dunking in a strong coffee. A perfect mid morning pick me up while things are so busy. And an antidote to toddlers when they’re in a particularly feisty mood!

Chocolate chunk and pistachio biscotti

250g plain flour

150g caster sugar

1 tsp baking powder

200g chocolate chunks (or chips), milk or dark, it’s up to you

100g pistachios

3 eggs, beaten

Preheat the oven to 180 fan/ gas 4 and line 2 baking trays.

Mix all of the dry ingredients in a bowl. Add the eggs and stir until the dough starts to form a ball. You may find it easier to get your hands in after a little while!

If you think the dough is a little sticky then add a tiny bit of flour at a time, until you’re happy.

Halve the dough and shape each half into a flat log shape. Place each log on a baking tray and pop in the oven for around 20 minutes, until it’s a very pale golden brown. Take the logs out and leave the oven on!

Let the logs cool for a few moments until you can handle them. Slice each log, ideally into slices about ½ inch thick. I was more generous than that but do prefer them slightly thinner.

Place the slices back on the trays and pop back into the oven for 10 minutes. Flip them over and bake for a further 5 minutes.

Cool on a wire rack.

Did you know that Fishfingers for tea is on Facebook? I’d love for you to stop by and say hi. There’s often extra photos and the occasional recipe too. 

If you liked this then you might like:

• Recipe: Oreo fudge
• Recipe: Chocolate cake with peanut butter frosting
• Chocolate chunk sour cream scones
• Recipe: Homemade chocolate syrup
• Recipe: Stuffed French toast for Valentine’s Day

About Sian Reynolds

I'm Sian, mother to a three year old who thinks she’s a teenager and a husband who has issues with cows. Both have insatiable appetites and are rather fond of cake. And chocolate. And cheese. Freelance this and that, coffee drinker, food blogger. I seem to spend most of my time in the kitchen, with one eye on the laptop and the other watching the toddler run around with a colander on her head.

26. July 2012 by Sian Reynolds
Categories: Biscuits, bars and flapjack, Home made gifts | Tags: biscotti, Chocolate, Pistachio | 4 comments