Pistachio, Orange and Chocolate Biscotti


Biscotti, meaning twice baked biscuit, make the perfect accompaniment to a cup of coffee. I usually associate coffee mornings with the over 70’s, so for those of us who are still chained to our desks and don’t want to crumble biscuit all over the keyboards, they work just as well with a bowl of strawberries, ice cream or if feeling extra fancy, a glass of pudding wine. The best thing about them, aside from being delicious, is that because they contain no butter they will keep in a sealed container for 2-3 weeks. Chuck in whatever nuts you have in your cupboards; roughly chopped hazelnuts and blanched almonds will be just as good as pistachios:

  • 250g Plain Flour
  • ½ tsp Bicarbonate of Soda
  • 1 Large Orange, zested
  • 30g Pistachios (shelled but not chopped)
  • 30g Chocolate (dark or milk, chopped into chunks)
  • 2 Large eggs
  • 100g Caster Sugar
  1. Heat oven to 180C/160C fan/gas 4 and line a baking tray with greaseproof paper.
  2. In a large bowl sift the flour and bicarbonate of soda. Add the orange zest, chocolate and pistachios. Mix well.
  3. In another bowl beat the eggs and sugar until pale and fluffy.
  4. Fold the flour into the egg mixture until it becomes dough like.
  5. Tip onto a floured surface and shape into a sausage about 4 cms thick and 40 cm long (this bit is really up to you depending how small/large you want the biscotti).
  6. Place on the prepared baking sheet and bake for 30 mins until slightly golden and cracked.
  7. Remove from the oven and place on a chopping board. Turn the oven temperature down to 160C/140C fan/gas 3.
  8. Diagonally slice into biscuits that are about 1.5 cms thick. Place back on the baking tray cut side up. Bake for a further 10 mins until crisp.

Cool and store in an air tight container.

Directions for use: Eat guilt free, knowing that each biscotti contains well under 100 calories.


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