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There’s something about pistachio white chocolate biscotti that feels effortlessly fancy but totally doable. They’ve got that perfect mix of flavors—nutty pistachios, creamy white chocolate, and just enough sweetness to make your coffee or tea taste even better. The texture is everything you want in biscotti: crisp around the edges, a little tender in the middle, and perfect for dunking without falling apart.

What I love most is how easy they are to pull together. The dough mixes up in no time, no special tools needed, and after a quick double bake you’ve got a batch of bakery-worthy cookies that look like they took way more effort than they actually did. They keep beautifully too, which makes them great for gifting or stashing in a cookie jar for whenever that afternoon coffee craving hits.

Why You’ll LOVE These Biscotti

Not overly sweet which make these a perfect complement to your morning coffee
Dunkability: Speaking of morning coffee, the crisp, sturdy texture makes these easy to dunk
Easy but elevated—great ratio of effort to impressiveness of the outcome
Shelf life—these stay fresh for much longer than your standard cookie

Here’s what you’ll need:

Kitchen staples – butter, sugar, eggs, flour
White chocolate chips – For these, I recommend going with chips given they’ll melt less, but chopped white chocolate would still work
Half sheet wire cooling rack – For the second bake, we want air flow underneath the biscotti
Kitchen scale – Be precise with measurements to have these biscotti come out just right

Pistachio White Chocolate Biscotti Tips

Toast your nuts. Toasting nuts before adding to your dough enhances their flavor in the biscotti. It also smells amazing, which is an added bonus!

Don’t overmix. Mix the dry and wet ingredients only until they are just combined. Overmixing develops too much gluten, leading to tough, dense biscotti instead of a light, crunchy texture.

Make uniform logs. Uniform logs = uniform biscotti. No need for absolute perfection, but keeping even sides and a smooth top to your log will mean the cut biscotti have that traditional shape we’re looking for. Once you have that, you can always consider popping the dough in the fridge for 30 minutes to firm it up and avoid too much spreading as it bakes.

How to make these biscotti:

Toast and roughly chop your nuts.
Prepare the dough by creaming butter and sugar, and then adding eggs, vanilla extract, almond extract. Add flour, baking powder, and salt. Add white chocolate chips and pistachios.
Divide dough, form logs (and flatten), and bake at 350°F until slightly golden brown around the outside. Remove and let cool.
Cut at a 45° angle to form biscotti shape and then place on wire rack on sheet tray and bake again until golden brown.
Drizzle melted white chocolate over 1/3 of each biscotti and sprinkle with reserve chopped pistachios to garnish.

FAQ

Once you add the dry ingredients, mix until just combined, which means there might even still be a bit of unmixed flour visible. This will get fully incorporated as you fold in the white chocolate chips and pistachios.

I highly recommend it. Otherwise, you might find that they lack that true pistachio flavor you’re expecting.

Yes! Finished biscotti last a surprisingly long amount of time. These will stay fresh for about 2 weeks if kept in an airtight container at room temperature.

Shop The Tools I Use

Kitchen scale: https://amzn.to/48OrR0f
Half sheet wire cooling rack: https://amzn.to/43K7zBv
Baking half sheet pan: https://amzn.to/4okmdI4
KitchenAid stand mixer: https://amzn.to/4oF2VNd
Wooden spoon: https://amzn.to/47Fn5Qz

“I made these biscotti, and now I look forward to having one just as much as my morning flat white.” – Tyler L.

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Ingredients

56 grams unsalted butter, room temperature
150 grams granulated sugar
100 grams eggs, room temperature (2 large eggs)
1 tsp vanilla extract
1 tsp almond extract
250 grams all-purpose flour
1 tsp baking powder
1/2 tsp salt
170 grams white chocolate chips or roughly chopped white chocolate (plus more for garnish)
65 grams pistachios, toasted and roughly chopped

Instructions

Preheat your oven to 350°F. Toast pistachios by putting them on a small sheet tray and baking for approximately 8 minutes, until slightly darkened and aromatic. Roughly chop and set aside. Line a half sheet tray with parchment.
In the bowl of a stand mixer or medium bowl, cream butter and sugar by beating on medium high speed until light in color and fluffy.
Add eggs, vanilla extract and almond extract and continue mixing until combined.
In a separate medium bowl, whisk together flour, baking powder, and salt. Add to wet ingredients and mix until just combined.
Add white chocolate chips and roughly chopped pistachios and fold in using a wooden spoon, just to disperse evenly.
Divide dough in half and shape into two logs approximately 8" long, and then flatten the logs (can simply press them down with your hands) to be 3/4" thick.
Bake for 20-25 minutes until lightly golden brown around the edges. Remove from the oven and let cool completely on the baking sheet.
Cut the logs into biscotti shape by cutting at a 45° angle. Place a wire rack on top of your baking sheet, and place the cut biscotti on the rack, cut side up.
Continue baking for an additional 15 minutes or until golden brown. Remove from the oven and let cool completely. The biscotti will be a bit soft initially but will firm up as they cool.
Optional: In a small bowl, melt extra white chocolate, and using a spoon, quickly motion back and forth over 1/3 of each biscotti to create small stripes of white chocolate. Sprinkle with finely chopped pistachio to finish.

Notes

* Biscotti will stay fresh for about 2 weeks stored at room temperature in an airtight container.

Did you make this recipe?

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