To prepare Eggless Chocolate Pistachio Biscotti Recipe, whisk butter and powdered caster sugar in a bowl until a smooth texture.
add vanilla essence, milk and whisk a bit more.
Add cake flour, cocoa powder, baking powder, coarsely chopped pistachios and chocolate chips. Gently bring together the whole mixture to a dough. Add milk if required.
Preheat the oven at 350 degrees for 10 minutes. Before placing the biscuits.
Then preheat the oven at 180 degrees.
Pinch medium to large sized balls from the dough. Lightly roll them in your palms and slightly flatten them. Place them in a baking tray. Keep some space between them as they expand while baking.
Bake for 25 to 30 minutes.
To check if the biscuits with the knife if the biscuits doesn't stick the knife that means it's cooked.
Remove from the oven and allow it to cool at least 15-20 minutes.
Remove from oven and transfer to a wire rack to cool completely. It will become even more hard after cooling.
Serve these crunchy Eggless Chocolate Pistachio Biscotti.
