Chocolate-and-pistachio horseshoe biscuits
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- Abigail Donnelly
- Makes 12
- Easy
- 20 minutes
- 15 minutes
- Buy Ingredients Here
“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
Ingredients
- 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
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