Pistachio & Orange Biscotti

Makes approx. 40 pieces

Made with our fabulous new range of extracts from Star Kay White



  • 275g unsalted butter
  • 300g caster sugar
  • 1½ tsp orange extract
  • 4 tsp chocolate extract
  • 2 eggs
  • 475g strong white flour, sifted
  • 3 pinches baking powder
  • 125g pistachios, chopped and toasted
  • 75g chocolate chips, chopped
  • 1 egg white
  • A little sugar



  1. Mix the butter, sugar and extracts until just combined then add the eggs, one at a time.
  2. Add the flour, baking powder, pistachios and chocolate chips, mix until a dough is formed.
  3. Divide the mixture into two. Place on a lightly floured surface, roll each into a cylinder about 30cm long, then flatten slightly until about 4cm thick. Wrap in clingfilm and refrigerate overnight.
  4. Preheat the oven to 190°C/375°F. Brush with egg white, sprinkle with sugar and bake for 15-20 minutes until golden brown and firm in the middle.
  5. Remove from the oven, allow to cool slightly, cut into 1cm thick slices and lay on a baking sheet. Turn the oven down to 150°C/300°F and bake for 10-15 to dry out. When completely cool, store in an airtight container.