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Dark Chocolate, Pistachio & sea salt biscuits
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5 from 2 votes

Dark Chocolate, Pistachio & Sea Salt Biscuits

Dark Chocolate, Pistachio & Sea Salt Biscuits are an easy bake that gives impressive results. Fun to make. Sensational to taste. Hard to resist.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Baking, Cookies
Cuisine: Worldwide
Servings: 20 Cookies

Ingredients

  • 75 g/ 3oz Pistachio nuts (unsalted, de-shelled))
  • 100 g/ 4oz Unsalted butter - room temperature
  • 50 g/ 2oz Caster sugar
  • 25 g/ 1oz Light brown sugar
  • 120 g/ 5oz Plain (all purpose) flour
  • Pinch of cooking salt
  • 100 g/ 4oz Dark chocolate (I used 62%)
  • Sea salt crystals (I used Maldon)

Instructions

Make the biscuits

  • Begin by blitzing 50g of the pistachio nuts in a processor or coffee grinder until reduced to a fine powder (similar in appearance to ground almonds, only green!)
  • Chop the remaining 25g of nuts using a knife
  • In a medium bowl, using electric beaters, cream the butter with the sugars until fluffy
  • Add the cooking salt, flour, ground and chopped pistachios. Briefly stir with a metal spoon, then use your hands to complete the mixing. Stop mixing as soon as everything is combined properly
  • Roll the dough into a cylinder (sausage) approximately 20cm long and 4-5cm wide. Wrap in clingfilm and chill for at least 4 hours
  • Pre-heat the oven to 140°C/ 275°F/ GM1 and line 2 baking sheets with baking parchment
  • Unwrap the dough, slice the ends off to neaten and then gently slice the cylinder into 20 rounds about 5mm thick.
  • Lay the circles on the baking sheets, spaced 2cm apart. (Take care to pick the side that has the prettiest display of nuts and put this face up).
  • Bake for around 20 minutes until beginning to turn golden. Remove from the oven, let rest for 2 minutes before transferring to a wire rack to cool completely

Decorating

  • Chop the chocolate finely. Place ⅔ of it into a small heatproof bowl and melt in the microwave I do this by heating in 30 second bursts on full power, stirring occasionally. Once the chocolate has almost melted I add the remaining ⅓ chocolate and stir until it is all completely melted
  • Take a biscuit and dip the bottom ⅓ in the chocolate, tilting the biscuit as necessary to ensure a good covering of chocolate. Place on greaseproof paper. Repeat with another 2 biscuits. Top each biscuit with a small pinch of sea salt flakes (don't wait until you have dipped all 20 biscuits - the chocolate will have set too hard for the salt to stick)
  • Keep repeating this dipping and sprinkling process with sets of 3 biscuits until all of the biscuits have been decorated
  • Allow to set completely then transfer to an airtight container. Keeps for up to 5 days