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White Chocolate Pistachio Biscotti

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Delightfully crunchy biscotti with white chocolate and pistachios, perfect for coffee pairing.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup shelled pistachios, roughly chopped
  • 8 oz white chocolate, chopped or in chips
  • Extra pistachios, chopped, for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. Combine the flour, baking powder, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture in two batches.
  6. Fold in the chopped pistachios until evenly distributed.
  7. Shape each half of the dough into a 10-inch-long, 2-inch-wide log on the prepared baking sheet.
  8. Bake for 25 to 28 minutes until golden, then cool for 10 minutes before reducing oven temperature to 300°F (150°C).
  9. Slice the logs diagonally into 3/4-inch-wide pieces.
  10. Return slices to the oven and bake for another 10 minutes on each side until dry and crisp.
  11. Melt the white chocolate slowly in a double boiler or microwave.
  12. Dip each biscotti halfway into the melted chocolate and sprinkle with extra pistachios.
  13. Allow the biscotti to rest until the chocolate sets, about 20-30 minutes.

Notes

Store in an airtight container at room temperature for up to 2 weeks. For variations, try walnuts or almonds.

Nutrition

Find it online: https://doughgirlbylea.com/white-chocolate-pistachio-biscotti/

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