Published: · Modified: · by Kyleigh Sage · This post may contain affiliate links.
Jump to Recipe Print Recipe
Cookies for breakfast?? Yes please! These pistachio biscotti are dipped in white chocolate and sprinkled with chopped pistachios! They're super easy to make and the perfect excuse for eating cookies at 8am. Pair with your favorite latte (like this white chocolate mocha) for an fun weekend brunch treat!
Jump to:
- What is Biscotti?
- Ingredient Notes
- How to Make Biscotti
- Tips for the Best Baked Goods
- Recipe FAQ's
- Tips for Success!
- More Recipes You Might Like
- Recipe Card
- Comments
What is Biscotti?
Biscotti is a long cookie that is twice-baked to make them super crisp and crunchy!
Biscotti is also the all-encompassing term for "cookies" or "biscuits" in Italian. The more specific name for this style of cookie is cantucci or cantuccini, but outside of Italy they are commonly just called biscotti.
They might seem a little complicated but they're actually super easy to make! We simply shape the dough into logs and bake it. Then let the logs cool slightly, slice them, and then bake the slices a second time! Super easy!
You might also like thislemon biscottior this hazelnut biscotti!
Ingredient Notes
You just need a few ingredients to make this white chocolate pistachio biscotti!
- Butter- For extra nutty flavor, substitute the butter with brown butter! It's a great compliment to the toasted nuts! If you've never made brown butter before, you can check out this post with all my tips forhow to make brown butter!
- Almond extract- I love using almond extract for a little extra almond flavor and because it compliments the pistachios, but you can leave it out if you prefer!
- White chocolate- You can usewhite chocolate baking barsor white chocolate chips to melt to dip the biscotti in.
- Pistachios - Dry roasted, unsalted pistachios are best for this recipe. I always find the best deals on nuts at Trader Joe's!
How to Make Biscotti
Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat together the butter, sugar, and brown sugar until smooth.
Add in the eggs, vanilla, and almond extract and beat until just combined.
Add in the flour, baking powder, and salt and mix until fully incorporated.
Then stir in the chopped pistachios. The dough should be sticky.
Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.
Place the baking sheet with the shaped biscotti logs in the fridge and chill for about 20 minutes (this helps them not spread too much).
While the biscotti logs are chilling, preheat the oven to 350°F.
Bake at 350°F for 20 to 30 minutes, until the top and edges are set. Remove from the oven and let cool for 25 to 30 minutes.
Reduce the oven temperature to 325°F.
Carefully transfer the logs to a cutting board and use aspray bottlefilled with room-temperature water to very lightly spritz them (just one spray on each section of the logs). Wait about 5 minutes before using avery sharp serrated knifeto slice biscotti ½ inch wide.
Return the pistachio biscotti slices to the baking sheet, standing them up with ½ inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden.
Remove from the oven and transfer to a wire rack to cool to room temperature.
Dip the pistachio biscotti in the melted white chocolate and sprinkle with chopped pistachios.
Let the chocolate fully harden before storing.
Serve the white chocolate pistachio biscotti with your favorite latte!
Tips for the Best Baked Goods
Use room temperature ingredients! Always make sure ingredients like butter, eggs, milk, yogurt, etc. are at room temperature before baking (unless the recipe indicates otherwise)! This ensures they'll incorporate into the batter more easily and leads to overall better texture. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, dense baked goods. [Measure cocoa powder the same way!]
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If you oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Make sure you baking powder is fresh! Baking powder is important for helping baked goods rise properly, but it has a relatively short shelf life once opened, so it's one of the few items I never buy in bulk! To test if your baking powder is still fresh, add a small amount to boiling water. If it bubbles it's still good to use, but if not it's time to toss it!
Recipe FAQ's
How do you eat biscotti?
You can eat this pistachio white chocolate biscotti like a regular cookie, but since biscotti is so crunchy, it's typically dipped into coffee, milk, or even wine before eating.
How long does biscotti last?
Store the pistachio biscotti in an airtight container at room temperature for up to 2 weeks.
Can I freeze biscotti?
Yes! I recommend freezing the biscotti after the first bake. After the pistachio biscotti are sliced, freeze in an airtight container for up to 3 months. To finish baking, let thaw and then bake for about 25 minutes as normal. Then finish by dunking in chocolate!
Why is biscotti so hard?
Biscotti is hard and dry because it is baked twice! First as a loaf and then again after being sliced. This hard, dry texture is what makes this pistachio biscotti perfect for dunking in coffee and gives it a long shelf life!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like
- Dark Chocolate Dipped Hazelnut Biscotti
- Pistachio Macarons with White Chocolate Ganache
- Lemon Biscotti
- Brown Butter White Chocolate Macadamia Nut Cookies
If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. And if you want more delicious, scratch-made recipes you can subscribe to my newsletter and follow along on Instagram, Pinterest, and Facebook!
Recipe Card
Pistachio White Chocolate Biscotti
5 from 70 votes
These pistachio biscotti are dipped in white chocolate and sprinkled with chopped pistachios! Super easy to make and perfect for brunch!
Print Pin
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Resting Time: 30 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 36 biscotti
Author: Kyleigh Sage
Special Equipment
Need Metric Measurements?Use the options below to toggle between cups and grams!
Ingredients
Biscotti
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cups all purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted roasted pistachios, roughly chopped
Top with
- 4 ounces white chocolate , melted
- ¼ cup unsalted roasted pistachios
Instructions
Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat together the butter, sugar, and brown sugar until smooth.
Add in the eggs, vanilla, and almond extract and beat until just combined.
Add in the flour, baking powder, and salt and mix until fully incorporated.
Then stir in the chopped pistachios. The dough should be sticky.
Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.
Place the baking sheet with the shaped biscotti logs in the fridge and chill for about 20 minutes (this helps them not spread too much).
While the biscotti logs are chilling, preheat the oven to 350°F.
Bake at 350°F for 20 to 30 minutes, until the top and edges are set. Remove from the oven and let cool for 25 to 30 minutes.
Reduce the oven temperature to 325°F.
Carefully transfer the logs to a cutting board and use aspray bottlefilled with room-temperature water to very lightly spritz them (just one spray on each section of the logs). Wait about 5 minutes before using avery sharp serrated knifeto slice biscotti ½ inch wide.
Return the biscotti slices to the baking sheet, standing them up with ½ inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden.
Remove from the oven and transfer to a wire rack to cool to room temperature.
Dip the biscotti in the melted white chocolate and sprinkle with chopped pistachios.
Let the chocolate fully harden before storing.
Notes
Store biscotti in an airtight container at room temperature for up to 2 weeks.
To freeze biscotti: I recommend freezing the biscotti after the first bake. After the biscotti are sliced, freeze in an airtight container for up to 3 months. To finish baking, let thaw and then bake for 25 minutes as normal.
Nutrition
Serving: 1 | Calories: 95kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 39mg | Potassium: 26mg | Fiber: 1g | Sugar: 8g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Category | Breakfast, Brunch
Cuisine | American, Italian
Love this recipe?Mention @barleyandsage on Instagram and tag #barleyandsage
