Pink peppercorn and white chocolate biscotti on

Pink peppercorn and white-chocolate biscotti

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Our guide on how to make pink peppercorn and white-chocolate biscotti

Adding traditionally savoury seasoning to sweet treats is bang on trend at the moment. Plus, you can never go wrong with white chocolate and biscotti.


300g flour, plus extra for dusting
300g caster sugar
½ tsp baking powder
½ tsp salt
150g butter, grated
2 tbsp pink peppercorns, cracked
100g white chocolate chips/buttons
3 eggs, beaten
50g pistachios, roughly chopped
50g walnuts, roughly chopped

1. Sift the flour, caster sugar, baking powder and salt into a large mixing bowl.
2. Add the grated butter and pink peppercorns, then rub the mixture with your fingertips until it resembles fine breadcrumbs.
3. Place a small pot filled with one to two cups of water over medium heat and rest a glass bowl over it, careful not to let the bottom touch the water. Once the water is simmering, place the chocolate in the glass bowl and let it melt. Remove from the heat.
4. Once the chocolate has cooled, add the eggs and mix to combine.
5. Add to the flour mixture, along with the nuts, and combine to form a soft dough. Press together and leave to rest in the fridge for 30 minutes.
6. Preheat oven to 180ºC.
7. On a lightly floured surface, roll the dough into a rectangle about 2 cm thick and place on a lined baking tray. Dust with a little flour, cover with cling film and allow to rest in the fridge for another 20 minutes.
8. Once rested, bake the dough for 30 minutes or until a skewer comes out clean. Remove from the oven and turn it down to 100ºC.
9. Let the baked dough cool before cutting into 1 cm slices. Place the slices, cut side down, in a single layer on a baking tray and put back into the oven to dry out for about an hour, turning them halfway through.
10. Leave the biscotti to cool before dusting with icing sugar and serving.

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