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Chocolate-and-pistachio horseshoe biscuits

15 minutes

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Chocolate-and-pistachio horseshoe biscuits

By Abigail Donnelly

Serves Makes 12

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

250 g butter
100 g sugar
1 t vanilla extract
1 free-range egg
250 g flour
40 g cocoa powder
100 g chocolate, melted
60 g pistachios, chopped

Method

1. Preheat the oven to 180°C. Beat the butter and sugar together until creamy, then beat in the vanilla and egg. Fold in the flour and cocoa.

2. Place half the mixture into a piping bag fitted with a large piping nozzle and pipe horseshoe shapes onto one large or two smaller lined baking trays. Repeat the process with the remaining mixture.

3. Bake on the middle rack for 15 minutes, then remove from the oven and cool.

4. Dip the bases of the biscuits into the chocolate and pistachios and leave to set.

Find more biscuit recipes here.

Find more Italian recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistants: Claire-Ellen Van Rooyen and Tahila Pillay