Recipes

Pistachio and Chocolate Biscotti

Using the Smeg Hand Mixer

Classic Italian-style biscotti studded with crunchy pistachios and smooth milk chocolate, baked twice for a crisp, dry finish. Using the Smeg hand mixer makes light work of bringing the dough together, helping you achieve an even texture and well-distributed ingredients every time.

Biscotti slices with pistachio pieces arranged on a ceramic plate, styled on a wooden surface with a folded cloth.

Ingredients

250 g plain flour plus extra for dusting your surfaces
200 g caster sugar
1/2 tsp baking powder
2 medium eggs (already beaten)
150 g shelled pistachios (already chopped)
150 g milk chocolate chips

Method

Preheat your oven to 180ºc/160ºc Fan
Line a baking tray with parchment paper
Mix together the plain flour, caster sugar and baking powder in a large bowl until combined well (we used the Smeg Hand Mixer)
Gradually mix in the beaten eggs a bit at a time and mix fully before the next addition of eggs - If you find it is very dry and not mixing well, then add a touch more beaten egg. You can use your hands to mix or the Smeg Hand Mixer again.
Pour in the chopped pistachios & chocolate chips and knead well to combine the flavourings and the biscotti well.
Turn the dough out onto a lightly floured surface and knead until smooth.
Roll the dough out to form a thick but flat log (Roughly 5-6cm in width, 2cm in depth)
Place it onto your tray and bake in the oven for 30 minutes
Once baked, remove from the oven but keep the oven on, and reduce it to 160ºc / 140ºc fan
Leave your logs for 10-15 minutes until they have cooled slightly
Cut the logs into biscotti shapes, about 2-3cm in thickness and line them up again on the trays with the cut side up and bake in the oven for 10-15 minutes until they are dry through.
Remove from the oven and leave to cool or enjoy straight away.

HMF01CRUK

Hand mixer, Cream, 50's Style

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