Baked Goods & Sweet Treats Recipes

Bake Off Bake Along: Week 2 (Biscuits)

When I watched this week’s episode of GBBO, I was enthralled as usual, but I also sat there stumped as to what I would bake. I wasn’t going to do the showstopper this week because that many biscuits/cookies would be wasteful in a household of two; the arlettes didn’t sound particularly delicious; and I don’t like cracking my teeth in half on biscotti. 

And that’s when I realised – I will make a biscotti – a delicious one, unlike the absolutely flavourless bricks I’ve had from Starbucks. Challenge accepted.  I absolutely loved the way my biscotti turned out. They taste great. I’m totally going to toot my own horn. However, Mary didn’t award me star baker because my biscotti weren’t quite crunchy enough for her and Paul. 

I now believe this to be a controversial decision. On “Extra Slice” baking expert Rosemary Shrager completely disagreed with Paul and Mary saying that biscotti shouldn’t be that hard. I think in the eyes of Rosemary I would be the star baker! 

main biscotti photo

White Chocolate and Pistachio Biscotti
5649 calories
794 g
625 g
237 g
107 g
95 g
1344 g
1688 g
457 g
0 g
125 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 5649
Calories from Fat 2074
% Daily Value *
Total Fat 237g
Saturated Fat 95g
Trans Fat 0g
Polyunsaturated Fat 33g
Monounsaturated Fat 92g
Cholesterol 625mg
Sodium 1688mg
Total Carbohydrates 794g
Dietary Fiber 33g
Sugars 457g
Protein 107g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 cups of flour
  2. 2 teaspoons of baking powder
  3. 1/2 teaspoon of salt
  4. 1 cup of sugar
  5. 3 eggs
  6. 2 tablespoons of canola oil
  7. 2 tablespoons of honey
  8. 2 1/2 teaspoons of almond extract
  9. 1 cup of shelled, roughly chopped pistachios
  10. 1/2 cup of dark chocolate chips
  11. 1/2 cup of white chocolate chunks, roughly chopped
  12. 200 g white chocolate (for melting)
  1. Preheat the oven to 180 F. Line a tray with greaseproof paper.
  2. Sift your flour, baking powder and salt together in a small bowl.
  3. In a larger bowl mix the sugar, oil, eggs, almond and honey together until smooth and creamy. Gradually stir your flour mixture into your egg mixture. Once the flour is fully incorporated, fold in your pistachios, chocolate chips and white chocolate chunks.
  4. Divide your batter in half and use each half to form a log about 3'' wide. Bake your logs for about 30 minutes or until golden brown. At this point, the biscotti should not be baked through thoroughly. Remove them from the oven and let them cool for about 5 minutes. Then cut the logs into 3/4'' slices.
  5. Put your individual cookies on the baking sheet and bake for 5 minutes. Then take them out of the oven, flip them over, and bake them for 5 more minutes. After the last baking, take them out of the oven and put the biscotti on a wire rack to cool.
  6. After your biscotti have cooled, melt your white chocolate and dip the tips of each biscotti into it. Set them aside to dry and then enjoy!
Rhyme & Ribbons

biscotti loaves
first bake
dipping in chocolate
biscotti basket
close up on pistachio white chocolate biscotti
lonley biscotti
pistachio and white chocolate biscotti
waiting in the tent
I was super anxious in the tent this week during the judging! 

mark judges
star baker time
after judgement

I’m a bit miffed about the decision since experts disagree about the crunchy factor. But bring on next week – bread week! 

And head on over to This Particular today to see Ala announce who our favourite bake of last week was! Link up your biscotti, arlettes and biscuit boxes below. 

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  • I second extra slice – there isn’t any fun cracking teeth…

  • I completely agree- I am NOT a fan of those rock hard Starbucks biscotti! Because I think that is the only biscotti I’ve had, that is the only thing I could compare mine to and mine don’t have quite that crunch either. But I think that’s a good thing πŸ™‚ Yours look delicious dipped in that white chocolate!

    • Because those were the only kind of biscotti I had had before, I really expected not to like my own. Very glad I was wrong! x

  • I think biscotti sound not be teeth breaking hard either. And your flavor, that sounds amazing!

  • I had proper Biscotti for the first time when I went to Florence in June and bought a bag of them at the supermarket (gotta love Italian supermarkets!) and they were literally some of the best biscuits I’ve ever had – they totally converted me! πŸ™‚ And I love your combinations of flavors: Two kinds of chocolate sounds tasty!! πŸ™‚

  • I don’t like them rock hard either. This look so delicious – very even too! x

  • I so should have just made biscotti. These look delicious. Lx

  • Hannah

    I agree with you about the biscotti, and it seems that everyone else does too! I made mine slightly more chewy in the middle. Yours look gorgeous! What a great flavour combination x

  • Pshhh. Mary isn’t being very friendly this year is she haha!!! <3

    The white chocolate and pistachio combo sounds fab! πŸ˜€ xx

    Little Miss Katy | UK Lifestyle Blog

  • Yum, I think those look delicious, especially with the white chocolate! I normally don’t like how hard biscotti are, so I’d probably really enjoy these! xxx

  • They look delicious! I am so glad biscuit week is over, it was super stressful! x

  • Thanks Saskia! I agree! And congrats on being one of our featured bakers this week! x

  • Cate in the Kitchen

    They look so, so good!

  • Nailed it! Very impressed xx

  • well, they have to be crunchy enough not to fall apart when dipped in a cup of tea, of course! πŸ˜›

  • They look delicious! Chocolate and biscotti are so good. Next time I bake some, there will be chocolate involved!

  • The judging has gotten hard this year! Lol. They look good to me!

    • That’s what I was thinking too! πŸ™‚ Although I went back and counted and there was only a slight star baker over non-star baker split last year. So I can still bet last year if I kick it into gear! x

  • Ala

    Amanda – these look a-mazing! I’d definitely give them star baker! Also, I love Mary’s new hair? Hahah xx

    • Hahahaha yea- Mary is rocking a different style from last Wednesday night πŸ˜‰ That’s the magic of tv for you. xxx

  • Although I absolutely love a nice crunchy biscotti solely because it’s better to dip into my coffee without disintegrating, I think your softer versions are better crowd pleasers. I’d award you star baker this week for your valiant effort, especially because anything dipped in chocolate wins in my book.

  • These still look amazing! πŸ˜€ I kinda wish I’d done biscotti, it would have probably been more fun and less time consuming/stressful than attempting a biscuit box (fridge)!! Some recipes people have used are amazing too! Yum! Alice xx

  • Christine Everyday

    Oh man these sound so good! I love pistachios!

  • Yum! Your biscotti is a winner in my eyes too (I’ve never been a fan of hard-crack-your-tooth-on-it biscotti!) xx

  • I totally agree! πŸ˜€ xx

  • I’m with you and Rosemary. I never buy biscotti b/c they’re usually such a chore to eat. They’re the Capn’ Crunch of the cookie world. But if you were somewhere selling soft(er) biscotti, I’d totes throw monies at you.

    • If this could be like some kind of biscotti based stripping game I feel we could all make some monies if we hang out in the right corners of the internet. (Because people throw monies at strippers, in case that wasn’t clear. According to movies, at least.)

      • I don’t like this idea — it means I’d only get poorer and poorer. I’ve never made biscotti before, so my lumpy bisco rejects wouldn’t get any money, and anyway I’d spend all mine buying other people’s biscotti. Naked and poor is not how I want to live my life.

      • I don’t like this idea — it means I’d only get poorer and poorer. I’ve never made biscotti before, so my lumpy bisco rejects wouldn’t get any money, and anyway I’d spend all mine buying other people’s biscotti. Naked and poor is not how I wanna live my life.

        • WAIT WAIT WAIT… Naked and poor is not the aim of this big old game of life? Shite. I’ve been doing it wrong for 29 years… πŸ˜‚

  • This may be a terrible thing to say, but I like “glum Amanda” and “disappointed Amanda”. That face needs to be a meme.

  • I like the idea of dipping them in chocolate – I’m thinking after dipping them in coffee it would go all melty and mmmmmm…

  • I’m 100% with you and everyone else below it seems in not wanting rock hard biscotti – I hate hurting my gums on food! Though when I was in South Africa I fell in love with rusks which are kind of like biscottis – but they are for tea which I loved! That said your combinations sound amazing and I would definitely try it out whether soft or not πŸ™‚ xx

    • Tell me more about rusks! x

      • They are amazing! They are kind of like biscottis – they are twice baked bread or biscuits and can be sweet or savoury. I LOVED the sweet ones like chocolate or gingerbread, etc. and it’s usually so hard that people now use them to dip them in their tea/coffee – they even make some on little sticks so it’s easier to dip πŸ™‚

  • Woo these sound so good!! I do agree that they dont need to be super crunchy, a happy medium! x

  • Totally agree – who wants to break their teeth on a biscotti? These sound delicious.

  • Thanks Rosie! What flavours are Paul’s trio? xx

  • I definitely agree that biscotti should be hard. Any I’ve had before in Italy have been very crunchy and they Italians know best. These look lovely!

    • I totally agree that they should be crunchy – I think the argument is if they should be hard or rock solid really. What’s your opinion? πŸ™‚ xx

  • oh no! I missed the cut off for submitting mine. Here it is either way πŸ™‚

  • Weird thing to notice, but I love that you put the recipe relatively high up on this post and the pictures after. I don’t know why, but I love reading the recipe ingredients before seeing the pictures. Also, I would definitely prefer your biscotti. I don’t like breaking my teeth on those things and I’m always to hungry to wait for the softening effect that dunking in tea does to them. xx

    • Do you think it’s because you like understanding what’s in the pictures more? xx

      • YES. I mean, I always understand your photos. But I do have to say, I’ve used a few blogger recipes and had no freaking clue what’s in the photo. Ridiculously confusing that way. x