The second week of GBBO saw the bakers start with their speciality biscotti. Not being much of a biscuit baker, I took some inspiration from my favourite flavours and the show itself to create a pistachio & dark chocolate biscotti, and it's safe to say that this has become my new speciality biscuit.
For a first attempt I think these have turned out pretty well. Very crisp with a good snap, Mary & Paul would be proud! Of course, you could adapt the recipe to meet your own tastes. Dipping half of the biscotti in chocolate and swapping the pistachios for hazelnuts would give a Nutella-inspired taste (I may make these in the future, keep a close eye out), or add a small amount of orange zest for a sophisticated take on a Jaffa Cake.
I feel like these biscuits would be great to serve at a dinner party during coffee at the end of the night, and with such an easy recipe, it would be a shame not to treat your guests to some authentic Italian goodies.
- 175g Plain Flour
- 1tsp Baking Powder
- 175g Caster Sugar
- 100g Roughly Chopped Pistachios
- 2 Medium Eggs (beaten)
- 1tsp Vanilla Extract
- 1 Bar Good Quality Dark Chocolate
- Preheat the oven to 180C / 160C Fan / Gas mark 4
- Sift the flour & baking powder with a pinch of salt before adding the eggs, sugar, nuts and vanilla
- Stir well to form a soft dough, you may need to use your hands towards the end
- Divide the dough in half and create 2 8-inch sausages
- Place the dough sausages on a baking tray lined with grease proof paper
- Bake for 20 mins until very lightly golden & slightly firm
- Slice into 2cm thick biscuits either at an angle or straight down before placing back on the lined tray, slice side down
- Bake for a further 10-15 minutes or until the edges of the biscuits are golden brown
- Allow the biscuits to cool and harden before melting the dark chocolate and drizzling over the biscuits
I'd suggest serving with freshly pressed coffee.
Thanks again to Silver Mushroom for creating the competition.