Dark Chocolate and Pistachio Cantuccini

Dark Chocolate and Pistachio Cantuccini

Dark Chocolate and Pistachio Cantuccini

I don’t like repeating recipes on this blog. I feel that it short-changes my readers when you visit expecting something sparkly and new and it reads with a little too much familiarity.

I make an exception here, as I can claim it is a worthy variation, rather than a direct repetition. Every recipe I post has been tested at least three times, often many times more. I post recipes that I love and I hope my readers will love too. As a result I cook the food featured on this blog often in my everyday life. This does lead to tweaks and alternations that sometimes don’t work, but sometimes lead to something wonderful. This is one of those times.

You may or may not have read my previous post about cantuccini which suggested several, rather traditional additions to the dough. After a recent trip to Italy, I was inspired to try out a chocolate variation, darkly rich with cocoa, chocolate chips and glistening green pistachios. Do not be tempted to use anything other than the best quality dark chocolate here. Even if you do not like dark chocolate, it is necessary here for the richness and depth of flavour which works so well with the pistachios. It is a fabulous combination and totally addictive. A worthwhile post, I hope you will agree.

Dark Chocolate and Pistachio Cantuccini
Makes about 30


250g plain flour, sifted
250g caster sugar
1 1/2 tsp baking powder
4 tbs good quality cocoa powder (not drinking chocolate)
150g good quality dark chocolate-60% cocoa solids or more is good.
2 eggs


Heat the oven to 180°C/Gas Mark 4 and line two baking trays with baking parchment. Shift the cocoa powder into the flour and mix all the dry ingredients together. Chop the chocolate into rough shards and mix into the flour. Beat the eggs and pour half into the dry ingredients. Mix.

Add the eggs until you have a dough which comes together and feels slightly sticky. You may not need to use all the eggs, so go carefully or the dough will be too wet.

Dust the worktop with flour and divide the dough into six. Roll each section out into a rough sausage shape, about 3cm wide, using a bit of flour if they stick. Lay on the lined baking trays, leaving a good 3-4 cm apart as they spread when they cook.

Pop in the oven for about 25-30 minutes and cook until they are a light golden brown. Take out and leave to cool for 10 minutes.

Turn the oven down to 150°C. Slice each section on a diagonal using a serrated blade into pieces of about 2 cm and lay back on the baking trays. Bake for a further 10-15 minutes but do watch them as they catch quite easily. They make be pliable when hot, but it is imperative that they are cooked through, as this is what gives you a fantastic crunch.

Cool on wire racks and store in airtight containers.


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