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Pistachio White Chocolate Biscotti

Crisp, nutty, and just sweet enough — these pistachio white chocolate biscotti are the kind of treat that make your morning coffee (or afternoon tea) feel instantly special. Each bite has a satisfying crunch, the warmth of toasted pistachios, and creamy pops of white chocolate for balance.
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Prep Time:25 minutes
Cook Time:35 minutes
Total Time:1 hour
Servings: 18 Cookies

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

  1. 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.
  2. 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.
  3. Add eggs, vanilla extract and almond extract and continue mixing until combined.
  4. In a separate medium bowl, whisk together flour, baking powder, and salt. Add to wet ingredients and mix until just combined.
  5. Add white chocolate chips and roughly chopped pistachios and fold in using a wooden spoon, just to disperse evenly.
  6. 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.
  7. Bake for 20-25 minutes until lightly golden brown around the edges. Remove from the oven and let cool completely on the baking sheet.
  8. 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.
  9. 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.
  10. 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.