Biscotti with Pistachio Nuts

There is something lovely about pistachios in biscottis. Maybe it's the colour of the pistachios (green) but I also think that when they are baked, they become sweet, even more nutty and even creamy. Maybe it's just me being crazy. I love to dunk biscottis into my husband's espresso (something I have to do when he's not looking...he doesn't like crumbs in his coffee)!

Biscottis are perfect for dipping in espressos!

This recipe is:

  • Lactose (dairy) free

This recipe is easy to make:

  • Nut free

Biscotti with Pistachio Nuts

Makes 12 biscottis


  • 75 grams pistachio nuts (shelled and unsalted), chopped finely
  • 240 grams spelt flour
  • 1½ teaspoon aluminium free and gluten free baking powder
  • 110 grams raw cane sugar
  • 1 egg (please use free range eggs)
  • A couple of tablespoons cold water
  • 1 teaspoon vanilla extract (from a health food store)


  1. Chop the 75 grams pistachio nuts finely.
  2. In a medium bowl, sift together the 240 grams spelt flour and 1½ teaspoons baking powder.
  3. In a small bowl, mix together the egg, 110 grams raw cane sugar and 1 teaspoon vanilla extract. Add a couple of tablespoons water to dissolve the sugar.
  4. With a large wooden spoon, fold the wet ingredients into the dry ingredients.
  5. Add as much water as needed to be able to kneed the dough without it sticking to a floured and clean surface. The dough should resemble Play Doh in texture.
  6. Add the pistachios and kneed them into the dough. Make sure the loaf is smooth, without any cracks.
  7. Place baking parchment on a baking tray. With your hands, mould a 12 centimetres (4.7 inches) x 22 centimetres (8.6 inches) loaf approximately 1.5 centimetres (0.6 inch) in height.
  8. Bake at 170 degrees Celsius/325 Fahrenheit/Gas Mark 3, for 35-40 minutes.
  9. Place the loaf on a wire rack to cool for 15 minutes (leave the oven on).
  10. With a serrated knife, carefully slice the loaf on the diagonal in 1 centimetre (0.4 inch) thick slices.
  11. Place the slices on the baking parchment and bake further for 10 minutes.
  12. Turn the slices over and bake for 5 minutes. Turn the oven off and allow the slices to cool completely inside the oven. If the biscotti are sufficiently baked at this point (crisp and perhaps a little dark), remove them from the oven. If they are a little soft to the touch, allow them to sit in the oven whilst it cools down. You might have to remove the smaller slices so that they will not burn.


  • Add a handful of chopped, dark chocolate for an extra special treat.
  • Keep in an air tight container.
  • You can use whole wheat flour instead of the spelt flour.
  • You can use regular baking powder instead of the aluminium and gluten free one.