Comments on: Pistachio White Chocolate Chip Biscotti

By: Lynn

Lynn — Thu, 09 Jul 2026 17:19:38 +0000

In reply to Barbra. Hi, Barbra-- unfortunately I don't have any videos on my site yet! Just on Instagram for now. But I'm always working on updating posts so there will be one to see eventually!

By: Barbra

Barbra — Thu, 09 Jul 2026 14:38:29 +0000

Is there any other way to see a video of how you make your biscotti other than instagram?

By: Lynn

Lynn — Tue, 07 Apr 2026 11:36:16 +0000

In reply to Jacqui. Hi, Jacqui-- that should work just fine! Please let me know how it goes!

By: Jacqui

Jacqui — Mon, 06 Apr 2026 19:44:35 +0000

Hi! I’ve been looking for a Pignoli biscotti recipe. Can I use Pignoli instead of pistachio in your recipe?

By: Lynn

Lynn — Tue, 16 Dec 2025 23:11:23 +0000

In reply to K. Hi, K-- this recipe doesn't have a video tied to it, so you were probably watching the video of another recipe that plays automatically when a post doesn't have a video embedded in the recipe card. The recipe as written is correct.

By: K

Tue, 16 Dec 2025 21:13:27 +0000

Hi! The recipe lists granulated (which is white) sugar but the video looks like brown sugar. Which is the right one to use?

By: Lynn

Lynn — Sun, 31 Jan 2021 21:59:50 +0000

In reply to Kim. I often get feedback from readers that their biscotti dough is too dry/crumbly, HOWEVER, I use the same recipe for all of the bases of my biscotti and even have a video on Instagram to prove it works, haha! The dough is definitely crumbly, but it shouldn't be so crumbly that it can't come together. I'm glad it worked out, eventually! And if you're curious, here's the video!

By: Kim

Kim — Sun, 31 Jan 2021 16:59:00 +0000

I won’t lie I really thought as I was making these that there was no way I was going to get an edible finished product. My dough was so dry and crumbly and I kept mentally going over what I added thinking I must have missed something. I plowed through and even though I am not sure how “biscotti” my biscotti ended up they tasted great and held their shape for the most part. This was our second go at biscotti (first were the snickerdoddles ones which turned out great) so maybe with more repetition/practice we will revisit these and try again. Next time I want to weigh out the pistachios and not go by the cup measurement…maybe I added to much pistachio and that is why the dough was very crumbly?!

By: Lynn

Lynn — Sun, 22 Nov 2020 11:54:49 +0000

In reply to Vicky. So glad you liked them, Vicky!

By: Vicky

Vicky — Sat, 21 Nov 2020 13:20:52 +0000

These turned out really well!! I’d say you notice the white chocolate more than the pistachio and the texture was great. The dough appeared abit dry but I didn’t add anything, I just pushed it harder together and squashed it into a slab shape. I had to lower the temperature part way through as my oven was browning them quickly. Then did 9minutes on each side (at 160)

By: Eleya

Eleya — Sat, 11 May 2019 22:00:29 +0000

In reply to Tiffany. I've made biscotti before and had the same crumbly problem with this recipe. Eventually it came together after I added two tablespoons of butter, but with difficulty. Not sure what happened

By: Lynn

Lynn — Mon, 25 Mar 2019 19:10:32 +0000

In reply to Ro Messinger. This makes me so happy! And what a small world! I have not make coconut biscotti, but I have considered it. I actually would love to make a whole blog devoted to biscotti, because I just love making them so much. So if/when I do make one, I'll be sure to let you know!