Chocolate Pistachio Biscotti with Orange and Cardamom – Gluten Free

Chocolate Pistachio Biscotti

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.

Chocolate Pistachio Biscotti

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.

Gluten Free 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.

Chocolate Pistachio Biscotti with Orange and Cardamom (gluten-free)
Yields 32
A classic Italian twice baked biscotti studded with pistachios and flavoured with chocolate, orange and cardamom. Perfect for dunking.
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Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Ingredients
  1. 130g wholegrain gluten-free flour (or wholemeal spelt if gluten isn't an issue)
  2. 40g cocoa powder
  3. ½ tsp gluten-free baking powder
  4. pinch of sea or rock salt
  5. 175g golden caster sugar
  6. seeds from 2 cardamom pods - ground
  7. 1 organic orange
  8. 75g raw unsalted pistachios - roughly chopped
  9. 75g gluten-free dark chocolate chips
  10. 2 large eggs (I used duck eggs)
Instructions
  1. Whisk together the flour, cocoa, baking powder, salt and sugar together in a large bowl until thoroughly combined.
  2. Finely grate the orange zest and add that together with the nuts and chocolate.
  3. Stir and make a well in the centre.
  4. Break in the eggs and add the juice of half the orange.
  5. 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.
  6. Bring the dough together with your hands.
  7. Divide into two and roll into logs about 4 cm in diameter.
  8. Place well apart on a lined or greased baking sheet and bake at 175℃ for twenty minutes or until golden.
  9. Remove from the oven and allow to cool for at least 20 minutes.
  10. Using a bread knife or other serrated knife cut the logs on the diagonal into 1 cm slices.
  11. Arrange the slices back on the baking sheet and bake at 150℃ for about 15 minutes depending on how crisp you like them.
Tin and Thyme https://tinandthyme.uk/
We Should Cocoa LogoThese chocolate pistachio biscotti are my We Should Cocoa entry this month. If you have any recipes using chocolate this December, do please join in.

 

 

Treat Petite LogoI’m also sending my Christmas biscuits off to Treat Petite at The Baking Explorer and Cakeyboi.

 

 

Other Christmas biscuit recipes 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

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

 

 

32 Comments

  1. Henk

    8th December 2016 at 6:47 pm

    Wonderful recipe. Nothing can go wrong with this flavour combination I think. Pistachio’s are horribly expensive these days, but fortunately we have Christmas as an excuse to buy some luxury ingredients, haven’t we ? Besides, these biscotti wouldn’t look half as nice without them.

    Reply
    • Choclette

      8th December 2016 at 9:04 pm

      The pistachios are an absolute necessity Henk, but as you say, for a Christmas special only 🙂

      Reply
  2. GALINA

    8th December 2016 at 8:12 pm

    Most beautiful biscotti, with all my favourite flavours. Perfect with a cup of latte

    Reply
    • Choclette

      8th December 2016 at 9:06 pm

      Thanks Galina. They certainly need a hot drink to accompany them.

      Reply
  3. Vicki Montague

    8th December 2016 at 9:36 pm

    Oh my gosh! These look incredible. I think I can smell them in Devon! Or is that wishful thinking? I am certainly going to have to make these…what a fabulous recipe. And if any of your readers want to get hold of my flour they can either buy it on Amazon or check out my stockist page on my website freefromfairy dot com. I have a few stockists in Cornwall now! Happy Christmas and thanks for sharing such a wonderful recipe!

    Reply
    • Choclette

      9th December 2016 at 11:04 am

      Thanks very much Vicki. I love your flour. I’ll update my post now so people know where to get it and well done for getting at Archie Brown’s and at River Cottage.

      Reply
  4. Johanna @ Green Gourmet Giraffe

    8th December 2016 at 10:33 pm

    These look delicious but I really wish I could smell them – I love the smell of christmas (we made gingerbread houses last week and the house smelled so good but they are now given away)

    Reply
    • Choclette

      9th December 2016 at 11:41 am

      Oh, I bet that was fun. I’ve never made a gingerbread house. I bet your house smelt gorgeous.

      Reply
  5. Becca @ Amuse Your Bouche

    9th December 2016 at 8:54 am

    Oooh this sounds yummy! I’ve always thought biscotti must be a bit of a faff, since you have to bake it twice, but actually you’ve made this sound really easy!

    Reply
    • Choclette

      9th December 2016 at 3:51 pm

      Very little faff Becca, they are one of the easiest biscuits to make – no creaming of butter or sugar needed at all 🙂

      Reply
  6. Lucy Parissi

    9th December 2016 at 10:58 am

    Considering how much I love biscotti it is really shameful how very seldom I bake them! These look amazing I would love one now with my cup of coffee

    Reply
    • Choclette

      9th December 2016 at 3:52 pm

      No that is a very good idea Lucy. Most have gone off in the post, but I think their might be one or two lurking in the biscuit tin 😉

      Reply
  7. Emma @ Supper in the Suburbs

    9th December 2016 at 11:55 am

    These look fab Choclette. I say I’m going to make biscotti every year but never get round to it. You make it look so easy, maybe this year will finally be the year I give it a try 🙂

    Reply
    • Choclette

      9th December 2016 at 3:53 pm

      Thanks Emma. Biscotti are dead easy, no butter, so no creaming needed. It’s pretty much a case of just mixing it all together 🙂

      Reply
  8. Camilla

    9th December 2016 at 12:08 pm

    Wow, your biscotti look divine! I have never made them but a chocolate version with orange has my name all over it. I think the gluten free flour making it more crumbly is a good thing as they can be so hard!

    Reply
    • Choclette

      9th December 2016 at 3:55 pm

      Oh no, I don’t like them too hard either. These turned out to be a perfect texture for me 🙂

      Reply
  9. Angie@Angie's Recipes

    9th December 2016 at 1:19 pm

    Wonderful! I love the colour contrast of dark choco and green nuts and of course the flavour too!

    Reply
    • Choclette

      9th December 2016 at 3:55 pm

      Yes, me too Angie. Most appropriate for Christmas 🙂

      Reply
  10. Claire @foodiequine

    9th December 2016 at 3:22 pm

    I LOVE biscotti. There’s something so festive about it. Your flavour combinations sound great, I usually make a gingerbread version for Christmas.

    Reply
    • Choclette

      9th December 2016 at 3:57 pm

      Now that’s a lovely idea Claire. I’ve never had gingerbread biscotti before.

      Reply
  11. Nico @ yumsome

    9th December 2016 at 6:11 pm

    Ooh, I love cardamom and chocolate together. And chocolate and orange. What’s not to love about this recipe?

    And gorgeous photos too! x

    Reply
    • Choclette

      10th December 2016 at 7:35 pm

      Thank you Nico. It’s all to love with these biscotti 🙂

      Reply
  12. Dom

    10th December 2016 at 8:44 pm

    Oh yes!!! Choc orange. My fave ever combo. Plus cardamom. So chic!

    Reply
    • Choclette

      11th December 2016 at 5:54 pm

      Oh you know me Dom, chic to the core 😉

      Reply
  13. cheri

    11th December 2016 at 1:03 am

    Hi Choclette, cardamom is so good in baked goods, I bet these are delicious!

    Reply
    • Choclette

      11th December 2016 at 5:54 pm

      Thanks Cheri. I use cardamom a lot in my baking – as you say, it’s just so good 🙂

      Reply
  14. Rebecca @ Strength and Sunshine

    12th December 2016 at 11:49 am

    O I love biscotti! (and chocolate!) But the orange and cardamom are such unique additions!

    Reply
    • Choclette

      12th December 2016 at 1:40 pm

      Thanks Rebecca. I think these biscotti would have been good without them, but with them they are excellent 😉

      Reply
  15. Kate - gluten free alchemist

    14th December 2016 at 8:18 pm

    What amazing biscotti you have created Choclette. They sound delicious and look so beautiful. Pistachio always looks and tastes so vibrant against chocolate.
    I love that you have sent them off as presents. I am sure they will be well-received xx

    Reply
    • Choclette

      16th December 2016 at 9:37 am

      You’ve got to have a few pistachios at Christmas. I love their jewelled green. Have you tried Vicky’s flour? I really like it.

      Reply
  16. Kat (The Baking Explorer)

    26th December 2016 at 2:40 pm

    What a superb bake to receive at Christmas! And the gluten free flour mix certainly makes things easier when catering for coeliac friends. Thank you for linking up to Treat Petite!

    Reply
    • Choclette

      29th December 2016 at 6:35 pm

      Thanks Kat. The flour made fab biscotti 🙂

      Reply

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