Dualit Product Recipe

Almond and pistachio biscotti

Biscotti biscuits filled with chunky pistachio and ground almonds.
Serves: 5 Preparation Time: 10 minutes Cooking Time: 1 hour

Golden biscotti with a caramel flavour.


  • 125g Sr flour
  • 125g Soft brown sugar.
  • 1 medium egg.
  • 25g Ground almonds.
  • 75ml Sunflower oil
  • 50g roughly chopped pistachios
  • 1 Tbsp Water ( may be required )
  • half tsp salt.
  1. Preheat oven to 180/160 fan.
  2. Cover a baking sheet with greaseproof paper.
  3. Sift in flour and Mix all ingredients together to form a smooth dough in a processor or large bowl using the dough blades on the handmixer.
  4. Add a little water to the mix if required to bind together.
  5. Form the dough and roll into a long oblong around an 1" high and 3' in width, and flatten down slightly. (these will be cut nto 12 biscotti's)
  6. Bake in the oven for 30 minutes.
  7. Remove after the bake and use a sharp knife to cut across the biscotti into 12 even fingers approx 1" thick, then lay them on their sides back onto the baking sheet to cook for a further 15-20 minutes, this is the drying out stage which gives the biscotti its hardness.
  8. Allow to cool on a wire rack before storing.
  9. Make yourself a nice frothy coffee and dunk these in imediately...remember the rules, leave in the coffee long enough to soften, then repeat!

Top tips....

Forming an oblong shape will result in the dough rising to form a "half dome" when baked, which allows the shape of the biscotti when cut into fingers.

Try different flavours, Vanilla, hazlenut.

Use white castor sugar and vanilla essence in place of soft brown for a lighter taste and colour.

Stand upright and dust with a little icing sugar before serving.

Replace the ground almonds with biscotti spread.

When baked and cooled dip the ends into melted chocolate and allow to harden.

Double the quantities for larger batches.

I like to make up smaller batches with different fillings.