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Easiest Biscotti

Easiest Biscotti


Whip up these pistachio and hazelnut biscotti, make yourself a cappuccino and start dunking.

biscotti recipe

When I was in Rome, my morning ritual for the week long holiday, was to run downstairs to this little cafe, grab a cappuccino and wait, breath-bated, to see how many biscotti I would get. The most I ever got was three. Three biscotti definitely constitutes a delicious breakfast. I’d dunk them in my cappuccino, until they softened just a little and crunch my way through the nutty goodness.

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Now that I’m back, there is no more morning cafe with pistachio and hazelnut biscotti. But I’m not crestfallen, because I’ve just made them myself and now I can serve myself! 4 biscotti… MMMMMmmmm.

Easy Biscotti



  • 100 g plain flour
  • 75 g golden caster sugar
  • ¼ tsp baking powder
  • 1 medium egg beaten
  • Few drops of vanilla extract
  • 1 tsp chopped fresh rosemary
  • 25 g Grana Padano grated
  • 25 g shelled pistachio nuts
  • 50 g whole unblanched hazelnuts


  • Preheat the oven to 200C/fan180C/gas 6 and place a sheet of baking paper on a baking tray
  • In a bowl, mix together the flour, sugar & baking powder.
  • In the centre of the mixture, make a small dip and break the egg into here.
  • Mix the egg into the mixture with the vanilla, cheese, rosemary and nuts.
  • Mix thoroughly with your hands until it forms a soft, plyable dough.
  • Using your hands, shape into a loaf like oval
  • Place on the baking tray for 25 minutes until it goes a golden colour
  • Set aside to cool slightly.
  • Use a bread knife, to cut it diagonally into thin 1 cm pieces.
  • Place back onto the baking tray (with the cut side facing upwards) and return to the oven for another 5 minutes, until crisp and golden.
  • Cool, then serve.


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