Chocolate Pistachio Biscuits


Persistence does eventually pay off! I’ve been experimenting with this recipe since the end of February, but there’s been a bit of trial and error to achieve the texture I wanted. I used too much potato starch the first time I made them, which resulted in a soft textured biscuit. So, the next time I decided to sub the potato starch for corn starch. Although I achieved the crispness I wanted, I didn’t like the mouth feel when eating it. So each time I’ve made them I’ve adjusted the starch ratios slightly until I was finally happy.

These biscuits are not overly sweet and have a lovely crispness to them, with subtle flavours from the pistachio nuts and vanilla. But what makes this biscuit really stand out, in flavour and looks, is the dark chocolate centre with an extra sprinkling of nuts for good measure.

Our youngest is my harshest food critic, as he certainly isn’t backwards in giving me his brutally honest opinion about my baking and cooking. However, this time he has given this biscuit a big thumbs up….Yay!!

Update: This recipe now includes ounce and cup measurements. To make the conversion to cups easier I’ve needed to slightly increase the nut and flour ratios, and to compensate for the extra flours, I’ve also increase the butter slightly too. For accurate cup measurements, I sift the potato starch before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.

Makes 32 

80g (2.8 ounces or ½ cup) pistachio nuts
96g (3.4 ounces or ¾ cup) white rice flour
68g (2.4 ounces or ⅓ cup plus 2 teaspoons) light muscovado sugar
45g (1.6 ounces or ¼ cup plus 1 tablespoon) sorghum flour
44g (1.6 ounces or ⅓ cup) sweet rice flour
22g (0.8 ounces or 2 tablespoons) potato starch
21g (0.7ounces or 2 tablespoons plus 2 teaspoons) tapioca starch
1 teaspoon (5ml) xanthan gum
¼ teaspoon (1.25ml) baking powder
¼ teaspoon (1.25ml) salt
112g (4.0 ounces or ½ cup) gluten and dairy free butter
1 large egg, at room temperature
2 teaspoons (10ml) water
¾ teaspoon (3.75ml) pure vanilla extract
150g (5.3 ounces) dark chocolate, min 70% cocoa solids
55g (1.9 ounces or scant ½ cup) roughly chopped pistachio nuts

Add the pistachio nuts to a small blender and blitz to a fine meal.


Sift all the dry ingredients together and then stir through the pistachio meal. Add this to a food processor along with the butter and process until it resembles fine crumbs.


Whisk together the egg, water and vanilla extract and pour it into the rest of the ingredients. Process again until the mixture comes together.


Sprinkle a little rice flour onto a clean work surface and gently knead the biscuit dough until it forms a smooth ball. Refrigerate for 45 minutes.


Preheat the oven to 160C and line 3 trays with baking paper or parchment.

Take approximately half of the biscuit dough and roll it between 2 sheets of baking paper/parchment until approximately 4mm thick. The dough is very easy to work with.

Use a 6cm fluted biscuit cutter to cut out the shapes and then peel away the surrounding dough and set aside. Now peel off each biscuit and place them on the prepared trays about 3cm apart, they do not spread very much.


Bake for approximately 14 minutes, they will be golden in colour around the edges. Allow them to cool for a couple of minutes on the trays before transferring them to a wire rack to cool completely.

You can microwave the chocolate until melted or you can melt the chocolate the old fashioned way. Heat some water in a small saucepan and place a glass bowl over the top (the base of the bowl doesn’t touch the water). Once the water has boiled turn it off. Add the chocolate to the bowl and stir frequently until melted.

Spoon just under a 1 teaspoon of melted chocolate in the centre of each biscuit and then sprinkle over the nuts.


Recipe byThe Gluten & Dairy Free Bakehouse

Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.

Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8

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