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  • Andrew Smyth

Chocolate Orange and Pistachio Biscotti

It's a been a busy week at cakesmyth HQ. On Wednesday I was back in the lovely Lorraine Kitchen doing a live weenight supper which I always love. I'll have to show you a little of the behind the scenes magic the next time I'm there! Today is all about our new housemate that's moving in. I wanted to make something as a little gift and these biscotti are so quick to make and look really impressive. They'll keep for weeks in an airtight container too so are a perfect last minute gift. When making these this morning I also did my first facebook live which you can watch back if you want to see any of the steps on video (fb.me/cakesmyth). Enjoy the sun, let me know how you get on with this recipe and keep in touch! As always I love hearing how you get on, I'm @cakesmyth on twitter and instagram. x





Ingredients - makes 15-20 biscotti

  • 250g plain flour

  • 1/2 tsp baking powder

  • 250g caster sugar

  • 2 large eggs, lightly beaten

  • 120g pistachios, roughly chopped

  • 110g plain chocolate chips

  • Finely grated zest or one orange

Kit

  • 2 large baking trays and non-stick parchment sheets Method

  1. Preheat the oven to fan 140 C. Line 2 large baking trays with parchment or non-stick baking sheet.

  2. Sift the flour, baking powder and caster sugar into a large bowl and mix together, making a well in the centre. Add 3/4 of the egg and mix together. We're aiming for a stiff dough but not a crumbly one. Knead it in the bowl and add a little egg at a time until it comes together into a ball. Add the pistachios, chocolate chips and orange zest and knead briefly until combined. Don't overwork or else the chocolate will start to melt on your hands!

  3. Tip the dough onto a clean surface and split into 2 portions. Roll each one out into a sausage shape about 4cm in diameter and transfer each to the lined baking tray. Bake in the centre of the oven for 30-35 mins until the outside is starting to brown.

  4. Leave to cool on a wire rack for 10 minutes. Once cooled, transfer to a chopping board and use a bread knife to cut 2cm diagonal slices of the log. Set this flat on the baking sheet and bake for a further 10 minutes. Then turn them all over and bake for another 10 minutes. Leave to cool completely then enjoy on their own or dunked in coffee or sweet wine like a proper Italian!


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