image1 2
Share on facebook
Share on twitter
Share on whatsapp
Share on linkedin

Traditional Italian Treat – Biscotti Recipe by Imelda Rose

When I made these I was surprised at the number of people who hadn’t heard tell off them. Biscotti is a traditional Italian treat, normally reserved for after a meal with a cup of coffee. 

They’re not too sweet but do give a nice hit after eating. They’re meant to be hard and crispy so that when they are dipped into the coffee they absorb the coffee flavour and become lovely and soft. A perfect dipper!


175 plain flour

1 tsp baking powder

85g caster sugar

Pinch of salt

40g dark chocolate (I used 80%)

40g shelled pistachios (salted for flavour)

40g dried, chopped apricot

1 egg and 1 egg white


  1. Preheat oven to 160oC and line a baking tray with reuseable baking liner/parchment.
  2. Put the flour in a large bowl and add baking powder, sugar and salt. 
  3. Chop the chocolate into small pieces and add to the bowl. Add the pistachios and apricots. Toss until everything is coated with flour.
  4. Beat the egg and egg while in a cup. Make a well in the centre of the flour mixture and add the egg. 
  5. Initially using a wooden spoon, stir everything until all the ingredients look wet and as they are starting to clump together, use your hands to being the dough together into a ball.
  6. Place onto a well-floured work surface and roll into a sausage shape about 30cm long.
  7. Place onto the baking sheet and flatten slightly with your hand until it’s about 2-2.5cm high.
  8. Place into the oven and bake for 25-30 minutes until well risen but still pale in colour
  9. Using a sharp knife, cut the dough into slices about 1cm thick. Place them flat onto the baking sheet and return to the oven for another 25-30 minutes until slightly golden in colour.
  10. The biscotti will harden and crisp up as they cool down.

This is a nice crispy biscuit, not too sweet, normally served with coffee. 

Sin é!

Recently Added

 Receive regular updates, special offers, reviews, competitions and much more..