Pistachio White Chocolate Chip Biscotti
Crunchy biscotti dotted with salty pistachios and sweet, creamy white chocolate chips.
Servings: 12 cookies
Ingredients
- 1 Tablespoon unsalted butter melted
- 3 Tablespoons vegetable or canola oil
- 1 large egg room temperature
- 1 and ½ teaspoons vanilla extract
- ½ cup granulated sugar
- 1 and ¾ cup + 1 Tablespoon all-purpose flour be sure to measure properly
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 3 ounces roasted salted pistachios finely chopped (about 3/4 cup)*
- ½ cup white chocolate chips
- 1 large egg beaten with 1 Tablespoon water
Instructions
- Preheat oven to 350ºF degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Lightly flour the baking sheet. Set aside.
- In a medium size bowl, whisk together butter, oil, egg, vanilla, and sugar until combined. Set aside.
- In a large bowl, toss together the flour, baking powder, salt, pistachios, and white chocolate chips. Add the wet ingredients to the dry ingredients and gently mix with a large wooden spoon or sturdy rubber spatula until everything starts to come together. Mixture will be crumbly. This is ok. It will come together in the next step.
- Check out this Instagram reel to see how I make my biscotti. Turn dough out onto lightly floured baking sheet and, with floured hands, pat dough into a rectangle about ½" thick. My rectangle was 6" wide and 7 and ½" long (using a ruler or a ruled silicone baking mat is helpful here). Brush entire slab (top and sides) with egg wash.
- Bake dough slab for 20-22 minutes, or until the top and sides of the slab are lightly browned. Remove from the oven, but do not turn off the heat. Place baking sheet on a wire rack and allow to cool for 10 minutes. Once the dough is cool enough to touch, cut into 1" thick slices using a sharp knife. Cut these 1" slices in half, making a perpendicular slice down the entire slab. Set slices cut sides up on the baking sheet. Return to the oven to bake for 6 minutes. Remove from oven, turn biscotti over, and bake the other side for 6 minutes. Remove from the oven and allow to cool for 3 minutes on the baking sheet (cookies will become crunchy as they cool). Transfer biscotti to a wire rack to cool completely before serving. Biscotti stay fresh in an airtight container up to 2 weeks. Baked biscotti may be frozen up to 3 months.
Notes
*If using roasted unsalted pistachios, increase salt to 1/4 teaspoon.
Adapted from Funfetti Biscotti
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
