A classic Italian twice baked biscotti studded with pistachios and flavoured with chocolate, orange and cardamom. Perfect for dunking. What’s more these chocolate pistachio biscotti are gluten-free.
It’s the second week in December and I’ve only just made my first Christmas recipe. Biscuits and cookies make great gifts at Christmas and when I’m organised, I like to make a few of them. I’ve started with these gluten free chocolate pistachio biscotti as I want to get a few sent off in the post and biscotti are great for keeping well.
These chocolate pistachio biscotti are super delicious, easy to make and look good with the pieces of emerald green pistachios shining out. I’ve made them gluten free. Gluten isn’t an issue for me, but it’s really useful to have a few recipes up my sleeve for when I do need to bake something for someone who has an intolerance or has coeliac disease. Vicky at the Free From Fairy has come up with her own gluten free flour mix which is now available for sale on Amazon and at various outlets that you can find here. I’ve been following Vicky, who’s a fellow South West food blogger for a few years now. I was particularly excited to try some as the mix is a wholegrain one.
Vicky’s daughter has coeliac disease. Not content with the standard gluten free flours that were out there, Vicky has been using a mix of ancient grains that are actively good for you. Teff contains calcium, protein and resistant starch that helps to control blood-sugar levels. Sorghum is high in fibre, iron and protein and is also rich in antioxidants. Buckwheat is a flour I use regularly and it has high levels of vitamins, soluble fibre and proteins.
Chocolate Pistachio Biscotti
Gluten free flour is known for being a bit tricksy, but I’m sort of used to that as I’ve been cooking with wholemeal flour all my teenage and adult life. In the absence of gluten, Xanthan gum is often used to “bind” the ingredients together. I didn’t have any of that to hand, so I went ahead anyway. The resulting bake has a slight tendency to crumble, but mostly holds together very well. It’s important to leave the biscotti to cool for at least 15 minutes after the first bake before attempting to cut it. Use a serrated bread knife to gently saw into slices and any bits that do crumble away are the cook’s perks. If gluten isn’t an issue, you can use wholemeal spelt instead.
I like my biscotti to have a little give in it. I know you’re meant to dunk them into a hot drink to soften them, but I don’t like to take chances with my teeth. If you like them slightly soft, then reduce the 2nd bake by 5 minutes and if you like them hard bake for a further 5 minutes. Even though my chocolate pistachio biscotti are now cool and have been packed away, the house is still delightfully scented with orange, cardamom and hot chocolate. It’s the smell of Christmas.
Other Recipes for Christmas Biscuits You Might Like
- Chilli shortbread biscuits via Tin and Thyme
- Chocolate hazelnut crackles via Tin and Thyme
- Danish vanilla wreaths via Fab Food 4 All
- Maamoul – Middle Eastern stuffed biscuits via Tin and Thyme
- Matcha, chocolate & vanilla butter biscuits via Tin and Thyme
- Pistachio biscuits with rose & almonds via Tin and Thyme
- Reindeer antler lebkuchen via Supper in the Suburbs
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Thanks for visiting Tin and Thyme. If you make these chocolate pistachio biscotti, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Chocolate Pistachio Biscotti. PIN IT.
Chocolate Pistachio Biscotti – The Recipe
Chocolate Pistachio Biscotti with Orange and Cardamom (gluten-free)
- 130 g wholegrain gluten-free flour (or wholemeal spelt if gluten isn't an issue)
- 40 g cocoa powder
- ½ tsp gluten-free baking powder
- pinch of sea or rock salt
- 175 g golden caster sugar
- seeds from 2 cardamom pods - ground
- 1 organic orange
- 75 g raw unsalted pistachios - roughly chopped
- 75 g gluten-free dark chocolate chips
- 2 large eggs (I used duck eggs)
- Whisk together the flour, cocoa, baking powder, salt and sugar together in a large bowl until thoroughly combined.
- Finely grate the orange zest and add that together with the nuts and chocolate.
- Stir and make a well in the centre.
- Break in the eggs and add the juice of half the orange.
- With a flat bladed knife, stir from the inside out until everything's combined. If the mixture is too dry, add a little more orange juice.
- Bring the dough together with your hands.
- Divide into two and roll into logs about 4 cm in diameter.
- Place well apart on a lined or greased baking sheet and bake at 180℃ (350℉, Gas 4) for twenty minutes or until golden.
- Remove from the oven and allow to cool for at least 20 minutes.
- Using a bread knife or other serrated knife cut the logs on the diagonal into 1 cm slices.
- Arrange the slices back on the baking sheet and bake at 150℃ for about 15 minutes depending on how crisp you like them.
These chocolate pistachio biscotti are my We Should Cocoa entry this month. If you have any recipes using chocolate this December, do please join in.