Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Chocolate Pistachio Biscotti – Gluten Free

Chocolate Pistachio Biscotti

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.

Gluten-Free Biscuits

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

Gluten-Free Flour

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

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

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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 TwitterFacebook, Instagram or Pinterest.

Chocolate Pistachio Biscotti. PIN IT.

Chocolate Pistachio Biscotti.

Chocolate Pistachio Biscotti – The Recipe

Chocolate Pistachio Biscotti
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Chocolate Pistachio Biscotti with Orange and Cardamom (gluten-free)

A classic Italian twice baked biscotti studded with pistachios and flavoured with chocolate, orange and cardamom. Perfect for dunking.
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Afternoon Tea, Snack
Cuisine: Italian
Keyword: biscuits, chocolate, Christmas, gluten-free, orange, pistachios
Servings: 30 biscotti
Author: Chocolate


  • 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.

LinkiesWe Should Cocoa Logo

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.

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


  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.

    • Choclette

      8th December 2016 at 9:04 pm

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


    8th December 2016 at 8:12 pm

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

    • Choclette

      8th December 2016 at 9:06 pm

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

  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!

    • 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.

  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)

    • 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.

  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!

    • 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 🙂

  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

    • 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 😉

  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 🙂

    • 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 🙂

  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!

    • 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 🙂

  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!

    • Choclette

      9th December 2016 at 3:55 pm

      Yes, me too Angie. Most appropriate for Christmas 🙂

  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.

    • Choclette

      9th December 2016 at 3:57 pm

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

  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

    • Choclette

      10th December 2016 at 7:35 pm

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

  12. Dom

    10th December 2016 at 8:44 pm

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

    • Choclette

      11th December 2016 at 5:54 pm

      Oh you know me Dom, chic to the core 😉

  13. cheri

    11th December 2016 at 1:03 am

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

    • 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 🙂

  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!

    • 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 😉

  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

    • 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.

  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!

    • Choclette

      29th December 2016 at 6:35 pm

      Thanks Kat. The flour made fab biscotti 🙂


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