Biscotti are twice baked (once as a loaf and then a second time as slices) to make for one incredibly crunchy, sweet cookie that just begs to be dunked into hot coffee or tea. The absence of any butter or oils in the mixture means you can definitely have more than one.
The original recipe in the Fisher & Paykel cookbook called for almonds or hazelnuts, but I am a pretty serious pistachio fan so I couldn’t resist throwing some of them in. The bright green of the nuts really pops against the dark chocolate cookie.
This recipe makes plenty of cookies – keep them in an air-tight container for up to 2 weeks – although don’t expect them to hang around long, they are incredibly more-ish!