Chocolate-and-pistachio horseshoe biscuits

Chocolate-and-pistachio horseshoe biscuits

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“All you need is a handful of good-quality ingredients and a large cookie jar! Play around with different types of chocolate for double dipping, as well as different nuts.” – Abigail Donnelly


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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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