This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

Nutty Chocolate Dipped Biscotti

Food

Biscotti is one of those elusive treats that everybody loves, but nobody really knows how to make. Acquiring the crunchy, nutty biscuit usually involves a trip to speciality stores or visiting your (or someone else’s!) European grandmother – but TODAY is the day you gain your biscotti independence!

Chockablock with roasted almonds and pistachios, infused with espresso, orange blossom and dipped in glossy chocolate, this may be the ultimate biscotti recipe!

15th May, 2018

Biscotti with roasted almonds and pistachios dipped in silky chocolate. Photo – Caitlin Mills. Styling – Lucy Feagins and Annie Portelli. Styling assistant – Ashley Simonetto.

Best enjoyed with a cup of coffee! Photo – Caitlin Mills. Styling – Lucy Feagins and Annie Portelli. Styling assistant – Ashley Simonetto.

Dipping the biscotti in chocolate. Photo – Caitlin Mills. Styling – Lucy Feagins and Annie Portelli. Styling assistant – Ashley Simonetto.

Add coffee to the chocolate for a little extra kick! Photo – Caitlin Mills. Styling – Lucy Feagins and Annie Portelli. Styling assistant – Ashley Simonetto.

IngredientS

3 egg whites
1/2 cup of caster sugar
1 cup of flour (and a little extra to flour the baking tin)
500g roasted pistachios
300g roasted almonds
2 tablespoons of orange rind
3 short strong shots of Nespresso Livanto
1 teaspoon of orange blossom wine
2 blocks of dark cooking chocolate

METHOD

Preheat your oven to 180 degrees.

Grease and flour a loaf tin.

Beat the three egg whites (you can use an electric mixer). Add sugar to the egg whites and combine, then add the vanilla extract and beat all together.

Add the coffee and orange rind to the mixture, plus a dash of orange blossom water, and combine.

Fold in the sifted flour and add in your pistachios and almonds. The mixture should resemble bread dough Note: If the mixture is a little watery, add extra flour. 

Turn out mixture into your pre-greased and floured loaf tin and bake for 30 minutes.

After baking for 30 minutes, remove from the oven and allow the loaf to cool overnight. 
Once cooled, slice the loaf into thin slices using a very sharp bread knife. Place the slices onto a wire baking rack and bake the biscuits on a slightly higher temperature (190 degrees) until golden. 
Note: Don’t allow the slices to overlap! You want to achieve an even roast.

Leave the baked slices aside to cool whilst you prepare your chocolate for dipping the biscotti in!

You can melt the chocolate in the microwave or on a stove top. Here’s the method for both:

Microwave

Break up the chocolate blocks in a microwave-safe bowl and zap for one minute before removing and stirring the chocolate to ensure it melts evenly. Repeat this process in intervals of 20 seconds, stirring in between, until the chocolate is melted down and has a smooth consistency.

Stovetop

Bring 2 cups of water to boil in a small saucepan. You’ll need a bowl to sit atop of the saucepan that is as wide as enough to not let any steam or moisture into the mix. Place the broken chocolate blocks in the bowl and let the steam from the boiling water heat the base of the bowl. Keep stirring until the chocolate is melted down and smooth. (Note: any moisture which touches the chocolate will harm the melting process so be careful to not allow any steam or water near the melting chocolate)

Once the chocolate is melted, then you can start half dipping the biscuits half way in to the chocolate. 
Leave them to sit on a wire rack until the chocolate sets. 

Enjoy with a nice cuppa coffee!

View Comments

Similar Stories

Food

Beatrix Bakes · Chocolate Creme Brûlée Tart

Nat Paull from Beatrix brings us her idea of a perfect 'last dessert' – creamy, chocolate custard with berries, inside a flakey pastry ed...
Natalie Paull of Beatrix

Food

Velvety Chocolate Cake With Espresso + Hazelnuts

Our own team share a month of decadent homebaked treats – with one star ingredient: espresso! Supported by Nespresso.

This Week

Shopping

The Gold Coast's Cutest Design Store

Kind Curations in the Gold Coast grows to scale, with the help of Chloe Naughton and Daniel Wilson.
Miriam McGarry

Architecture

An Experiment In ‘Unfinishing’ A Home

An always evolving family home in Bondi Junction, by Alexander & Co.

Architecture

Who Took Out The 2019 NSW Architecture Awards?

After months of jury deliberation, New South Wales' most impressive architecture projects were celebrated last week. Take a look at the winn...

News

Australia’s Biggest Indigenous Arts Event Is Back!

Meet the artists and purchase works directly from 70 Aboriginal-owned Art Centres at the Darwin Aboriginal Art Fair!
Sally Tabart

Creative People

A New Not-For-Profit Fashion Collection From The Top End

NORTH unveils its Tiwi Strong Women range of garments, accessories and soft furnishings, featuring original prints from Tiwi Islands artists...
Elle Murrell

Architecture

A Stacked Home In St Kilda For Every Family Member

Matt Gibson Architecture and Design team up with clients DDB Design on a long-term living solution for multiple generations!
Sally Tabart
  14 hours ago

Creative People

When Art Meets Music - 14 Stand-Out Album Covers Featuring Australian Art

From Ken Done to Brett Whiteley, Stephen Baker to Luke Sciberras... the Australian artists behind iconic album art!
Elle Murrell
  6 hours ago

TDF Design Awards

Presenting The TDF Design Awards Interior Design Shortlist!

From 81 entries down to a shortlist of 13 - here is the TDF Design Awards Interior Design shortlist!

News

A One-Day Intensive Flower Workshop With Katie Marx

Create some epic arrangements with the legendary florist later this month (and go home with a whole swag of goodies)!
Sally Tabart

TDF Design Awards

The Brightest Lights In Australian Design

A look at the lighting designs shortlisted in the inaugural TDF Design Awards!

Architecture

A Home With Italian WOW Factor, In Carlton North

The Il Duomo house by Wowowa brings a slice of Italy to Carlton North.
Miriam McGarry

News

One Of Kenya's Most Exciting Young Artists On Show In Sydney

In his first Australian exhibition, Michael Armitage’s The Promised Land reflects on the social and political dynamics of his homela...
Sally Tabart

Creative People

Keeping It Auld School

Jack Auld of Auld Design takes us through his custom furniture business in Moolap, Victoria.
Miriam McGarry

News

Mud Australia’s Pop-Up Seconds Sale In Melbourne

Clear your schedules – the Australian-made and owned brand is having its epic annual seconds sale this weekend! 
Sally Tabart

News

Moments Of Nature Captured In Exquisite Detail

Following a devastating diagnosis two years ago, graphic designer Shelley Heaney embarked upon a new project encouraging us to connect to th...
Sally Tabart
  4 hours ago

Similar Stories

Food

Beatrix Bakes · Chocolate Creme Brûlée Tart

Nat Paull from Beatrix brings us her idea of a perfect 'last dessert' – creamy, chocolate custard with berries, inside a flakey pastry ed...
Natalie Paull of Beatrix

Food

Velvety Chocolate Cake With Espresso + Hazelnuts

Our own team share a month of decadent homebaked treats – with one star ingredient: espresso! Supported by Nespresso.