Perfectly paired with a hot cup of tea, cocoa, or, if you must, coffee, this biscotti cantucci is a great little nutty, chocolatey treat. I first made this recipe in pastry school and having not been a big biscotti fan I can’t admit to feeling too excited by the recipe (also, I’m not a fan of nuts in bakes but I’ve learned I do occasionally make a pistachio exception and this is one of those times).

The cool thing about this biscotti is that you can tailor it to your needs relatively easily. Prefer a different nut or chocolate? Swap it out. Want your pieces a little wider? Roll your log shorter!

This would make a great, cozy gift, wrapped up in a box for the holidays or as a simple housewarming present. It comes together quickly and tastes yum.

Happy biscotti baking!

Be sure to leave a comment below if you love this recipe!

Yields: 8 biscotti

Ingredients: 

• ½ cup sugar 

• 1 cup flour

• ½ tsp baking powder

• 1 egg

• ⅓ cup whole pistachios, shells removed

• ⅛ cup dark chocolate, cut into chunks

Directions:

• Preheat your oven to 300F and line a baking sheet with parchment paper

• In a bowl, sift together your sugar, flour, and baking powder before stirring in your nuts and chopped chocolate

• In a small bowl, whisk together your egg until homogenous (aka no whites are still visible). Pour a third of your whisked egg into your dry ingredients, cut through with a knife or a dough scraper to combine, and repeat with the remaining two-thirds until all of your egg is incorporated

• Use your hands to compress and bring together your dough before dumping it on your counter and rolling it into a 6 ½”x 2” log. This will spread as it bakes so don’t worry if it seems skinny

• Place your log - with any cracks facing down - onto your parchment-lined baking tray and bake for 32-35 minutes, until golden brown along the top (when you press it, it should have very little resistance)

• Pull your parchment with your biscotti on it, off the baking tray and let sit (still on the parchment paper) on the counter for 10 minutes

• Use a serrated knife to gently cut slices between ½” - ¾” thick, cutting at an angle, on a cutting board. Place your parchment paper back on your baking sheet and lay each piece with one side facing up back on your tray. Bake for an additional 2-3 minutes per side (removing, flipping, and baking the other side), until lightly toasted on each

• Remove from the oven and cool completely on a wire rack

• Enjoy alongside your favorite hot beverage!

If you love this recipe, leave a comment below and tag @accentgolden in your posts on social!

Notes:

• Don’t chop your nuts! Once you slice your biscotti, you will naturally cut your nuts and be left with pretty slices showing the inside of them

• You can roll your log to a different size, just note that your baking times may be different

• I received this recipe from Chef Ash during my pastry school training in Scotland. If you’re curious about my travels while there, check out my Itinerary: Two Days in Edinburgh, how to spend A Weekend in the Scottish Highlands (one of my favorite trips), or for a quick and adorable weekend away from Edinburgh, a few Nights in Birnam & Dunkled!