Raspberry & Pistachio Biscotti Recipe

SwissBake® Egg Free Raspberry Velvet Cake Mix – 1000g
SwissBake® T45 Flour – 300g
Unsalted butter (cold, cubed) – 200g
Chilled water – 120g to 150g
Whole pistachios (roasted) – 250g
MYCOBAN™ Classic PS – 5g

In a planetary mixer fitted with a paddle attachment, place SwissBake® Egg Free Raspberry Velvet Cake Mix, SwissBake® T45 Flour and MYCOBAN™ Classic PS in a mixing bowl and mix on slow speed for 1 minute to ensure even distribution of the main dry ingredients.

Add the cold cubed butter and continue mixing at slow speed until the mixture resembles coarse crumbs. Gradually add chilled water and mix only until a cohesive, stiff dough forms, ensuring it is firm enough to hold its shape. Add the roasted whole pistachios and mix on slow speed for 20 seconds to distribute without crushing.

Turn the dough onto a lightly floured surface, divide into 3–4 portions (approximately 450g to 600g each), and shape into tight logs about 2–3 inches wide, slightly flattened on top. Place on parchment-lined trays with adequate spacing and bake at 150°C for 30–35 minutes until firm in the centre. Cool completely on the tray for 1–2 hours; for cleaner slicing, refrigerate for 30 minutes before cutting.

Using a serrated knife, slice diagonally into 1 cm thick pieces and arrange cut-side down on trays. Bake again at 110–120°C for 30–35 minutes, flipping halfway if needed, until dry and crisp. Transfer to wire racks to cool completely; the biscotti will harden further upon cooling.