The Great Australian Bake Off

Two types of chocolate accent the flavours in this sour cherry and pistachio biscotti.


  • 650g plain flour

  • 1 tbs baking powder

  • 1 tsp salt

  • 340g caster sugar

  • 270g large eggs (4-5 eggs)

  • 3 tbs canola oil

  • 1½ tbs grated lemon rind

  • 300g raw natural pistachios

  • 100g pure pistachio paste

  • 100g white chocolate

  • 150g dried sour cherries

  • 200g white couverture chocolate

  • 400g dark 80% couverture chocolate

  • 50g pistachios, extra


  • 1.

    Preheat oven to 180°C. Line two large baking sheet with baking paper. Cover two trays with foil – place these trays in fridge to assist setting of chocolate decorations.

  • 2.

    Sift flour, baking powder and salt in a medium bowl. In bowl of stand mixer beat sugar, eggs, oil and lemon rind until well blended. Add flour mixture and beat until smooth. Stir in pistachios, pistachio paste, dried sour cherries and chopped white chocolate. Mixture will be stiff.

  • 3.

    Divide dough into four. Form dough into four long logs on prepared baking sheets, spacing logs 10cm apart to allow for spreading. Using wet fingertips, shape each strip into 8cm-wide log.

  • 4.

    Bake logs for about 30 minutes until lightly brown and almost firm to touch. Cool logs on sheet for 10 minutes. Reduce oven temperature to 150°C.

  • 5.

    Carefully transfer logs on paper to cutting board. Line same baking sheets with fresh baking paper. Cut each log crosswise using a sharp serrated knife into generous 1cm-thick slices. Stand biscotti upright, spacing about ½ cm apart, in 4 rows on prepared baking sheets. Bake until pale golden (biscotti may be soft but will firm as they cool), about 20 minutes. Transfer to the foil covered trays and place in fridge for about 10 minutes to cool.

  • 6.

    While the biscotti are in oven for second cook, start to prepare chocolate for dipping and decorating. Place ¾ of the dark chocolate in a small plastic bowl. Temper the chocolate using the seeding method. In short bursts heat the dark chocolate in a plastic bowl in the microwave until it reaches 45°C. Add the remaining dark chocolate and keep stirring until the chocolate reaches 32°C. Place white chocolate in medium glass bowl. Microwave separately on medium in 20-second intervals until chocolate is smooth – stir chocolate each time you open the microwave. Place white chocolate in plastic decorating bottle.

  • 7.

    Dip one end of each biscotti in tempered dark chocolate about one third of the length of the biscuit. Place biscotti on tray lined with foil – ensure all the biscotti are facing the same direction. Decorating three biscotti at a time, drizzle white chocolate over the dark chocolate. Chill until chocolate is set.

  • 8.

    Choose 32 identical biscotti and arrange in a circular pattern on serving platter. Scatter platter with some chopped pistachios.

Nutritional information

Nutritional analysis per serving (30 servings)

  • Energy 349kj
  • Fat Total 16g
  • Saturated Fat 5g
  • Protein 7g
  • Carbohydrate 47g
  • Sugar 25g
  • Sodium 132mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department.

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