Pistachio biscotti

  • Crisp and ready to dunk - or wrap as a gift

It’s easy to make your own elegant biscotti, baked twice for just the right crunch ready for dunking into coffee or sweet dessert wine after dinner. I like them crumbled into ice cream too with a shot of espresso splashed over, for a crunchy affogato. Figs and pistachio give a flavourful and also graphic cross-section as you slice, but any combination of dried fruit and nuts will work well. There are a few variations to try at the bottom of the page.

Step By Step

All you need to make biscottiChop the dried fruit if you need toWhisk the sugar and eggs, then add the oilMix the dry ingredients, add them in, then the fruit etcShaping the doughThe first bakeSlice the cooled dough...…then bake again until crisp and dryGet the kettle on!
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