Bake Off 2015 – Week Two: Biscuits

Up next on Bake Off was Biscuit Week, namely biscotti, arlettes and a very over the top biscuit box. I’ve gone with biscotti this week as I’ve been meaning to try them out for some time now. For my biscotti, I went with a pistachio and lemon pairing, so keep reading on for the recipe. 

I was always under the impression biscotti were harder to make than they actually are, turns out, they are fairly simple! There are plenty of options in terms of flavours, I think next time, I will try a dried fruit like cranberries or fig, along with some chocolate. 

I found a recipe on Food Network for pistachio biscotti and decided to adapt it slightly and add in lemon for a bit of extra flavour. I used the zest of two lemons, but found that the flavour isn’t quite strong enough, so would recommend trying a third.


I found that after the first bake, when it came to slicing the biscotti, mine were fairly crumbly and fell apart. I only lost a few biscotti to the crumble in the end but I’ve been trying to figure out why this might be. There may have been a few reasons for this – either I baked it slightly too long the first time round, or I didn’t let it cool enough before slicing, or my serrated knife wasn’t quite sharp enough. Hopefully I’ll have better luck next time and check my timings a bit better. 

Happy baking! 


Pistachio & Lemon Biscotti
Yields 24
Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
  1. 130g roasted pistachios, unshelled
  2. 115g unsalted butter
  3. 230g caster sugar
  4. 3 eggs
  5. 1tsp vanilla extract
  6. 450g plain flour (and a bit extra for flouring a surface)
  7. 1tsp baking powder
  8. Zest of 3 lemons
  1. Preheat oven to 180 degrees and set aside a baking sheet covered with baking paper.
  2. Cream together the butter and sugar until light and fluffy, then add eggs and vanilla until fully incorporated
  3. Add the zest, then sift in the flour and baking powder and combine until a dough forms
  4. Add the pistachios and stir in with a wooden spoon
  5. Place the dough on a floured surface and cut in half. Shape each half into a log shape, placing evenly apart on the baking tray.
  6. Bake for 35 minutes, or until browned on the outside
  7. Leave to cool for 10 minutes before slicing into biscotti pieces with a serrated knife
  8. Place the slices back onto the baking sheet (you may need another at this point), then bake for a further 5 minutes on each side. You don't want to overbake as it will become rock hard and impossible to eat!
Adapted from Tyler Florence
Adapted from Tyler Florence
Sam's Cupcakery

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