Pistachio biscotti is a crunchy and delightful treat that pairs beautifully with coffee or tea. The combination of roasted pistachios and creamy white chocolate creates a flavor experience that’s hard to resist!
This biscotti recipe addresses issues with texture, flavor balance, and crumble during cutting while offering tips for customization and serving suggestions.
When I first tried making biscotti, I faced a little hiccup. My initial batch was too dry, leaving me feeling frustrated. But after testing different techniques, I found a method that kept them crunchy yet satisfying. This recipe stands out because it not only solves those dryness issues but also offers a tasty twist to traditional biscotti recipes.
What really works about this recipe is the balance of flavors, achieved in just over an hour. With a quick prep time of 20 minutes and then about an hour of baking, you’ll have delicious biscotti ready to share within no time. Soft on the inside and crisp on the outside, these treats are perfect for gifting or enjoying yourself during a cozy afternoon break.
If you enjoy a touch of fruity flavor in your biscotti, check out my Cranberry Pistachio Shortbread Cookies for another tasty option!
Table of contents
Why You Will Love This Recipe
- Crispy Texture – These pistachio biscotti offer a satisfying crunch that’s ideal for dipping. The twice-baked process ensures they hold up beautifully when paired with your favorite beverage.
- Unique Flavor Profile – The combination of salted pistachios and rich white chocolate creates a delightful contrast. Each bite reveals creamy sweetness balanced by nutty earthiness, making for a memorable treat.
- Convenient Make-Ahead Option – These biscotti can be made ahead of time and stored for weeks, which makes them a great choice for busy schedules or last-minute gifts.
- Rich in Color and Appeal – The light green hue from the pistachio pudding mix not only catches the eye but also gives a fresh and inviting presentation that’s perfect for any occasion.
White Chocolate Pistachio Biscotti
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious Pistachio & White Chocolate Biscotti, perfect for a crunchy snack or gift option.
Ingredients
- 1 package (17.5 oz / 496 g) sugar cookie mix
- 1 box (4 oz / 113 g) instant pistachio pudding mix
- 1/4 cup (30 g) all-purpose flour
- 1/2 cup (115 g) melted butter
- 2 large eggs
- 1/4 cup (43 g) white chocolate chips, chopped
- 1/2 cup (60 g) salted pistachios, finely chopped, plus extra for garnish
- 8 oz (227 g) white chocolate melting wafers, for dipping
Instructions
- Step 1: Preheat your oven to 375°F (190°C) for even baking. This temperature helps achieve a golden crust on the biscotti while ensuring proper cooking without excess browning.
- Step 2: In a large mixing bowl, thoroughly whisk together the sugar cookie mix, instant pistachio pudding mix, and all-purpose flour until fully combined. This step ensures an even distribution of flavors and consistent texture.
- Step 3: Pour in the melted butter and add the eggs to the dry mixture. Stir the mixture until a cohesive dough forms. This binding process is important for the biscotti structure and texture.
- Step 4: Gently fold in the chopped white chocolate and finely chopped pistachios until evenly incorporated. Avoid overmixing to maintain a tender, crunchy biscotti rather than a tough one.
- Step 5: Divide the dough into two halves. Shape each half into a log approximately 14 inches (36 cm) long and 2 inches (5 cm) wide. Proper sizing helps ensure even baking with a crisp exterior and chewy interior.
- Step 6: Place the logs on a baking sheet lined with parchment paper. Bake for 25 to 30 minutes until the logs are lightly golden and firm to the touch. This initial bake sets the structure.
- Step 7: Remove the logs from the oven and allow them to cool for 10 minutes. This resting period prevents crumbling when slicing. Use a serrated knife to slice the logs diagonally into individual biscotti pieces.
- Step 8: Arrange the biscotti slices cut-side down back onto the baking sheet. Bake for an additional 20 to 25 minutes until they are crisp and golden, which creates the signature biscotti crunch.
- Step 9: Transfer the baked biscotti to a wire rack and allow them to cool completely. Cooling locks in flavors and crispness.
- Step 10: Melt the white chocolate melting wafers in a microwave-safe bowl or double boiler. Dip half of each biscotti into the melted chocolate, then sprinkle with extra chopped pistachios for garnish. Allow the chocolate to set before serving or storing.
Notes
- Room Temperature: Store biscotti in an airtight container away from direct sunlight for up to 5 days to keep them dry and crisp.
- Refrigeration: Store in an airtight container in the refrigerator for up to 10 days to maintain freshness and prevent moisture accumulation.
- Freezing: Wrap biscotti tightly in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before serving.
- If the dough is too sticky to shape into logs, chill it in the refrigerator for 30 minutes to make handling easier.
- To prevent uneven browning, rotate the baking sheet about 35 minutes into baking.
- If biscotti crumble during slicing, ensure they have cooled for 10 minutes to firm up before cutting.
- For a softer biscotti texture, reduce the second bake by 20 minutes and adjust the dough thickness according to the desired firmness.
- Use good-quality white chocolate bars or chips and chop them into chunks for appealing texture variation.
- Choose unsalted pistachios and roughly chop them to enhance crunch and nutty flavor.
- Use fresh, high-quality all-purpose flour for best structure and texture.
Nutrition
- Serving Size: 1 biscotti
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- White chocolate: Look for good quality white chocolate bars or chips, as they’ll melt better and provide a creamy sweetness. Chopping the bars into chunks can create lovely texture variations.
- Pistachios: Use unsalted, shelled pistachios for the best flavor. Their rich, nutty taste pairs beautifully with white chocolate. For the crunch factor, consider roughly chopping them.
- All-purpose flour: Opt for a high-quality all-purpose flour for the right structure and texture in your biscotti. Ensure it’s fresh; older flour can lose its effectiveness and might affect the cookies’ rise.
- Granulated sugar: This sweetener adds the necessary sweetness and helps create a crispy exterior while keeping the inside chewy. Make sure it’s fine, so it incorporates evenly.
- Baking powder: Choose a reliable aluminum-free baking powder for a lighter biscotti. It’s crucial for proper rise, so check the expiration date to avoid flat cookies!
- Vanilla extract: Use pure vanilla extract for the best flavor. Artificial extracts can taste synthetic and might not enhance your biscotti as well. A splash adds lovely depth to the baked goods.
- White chocolate: Look for good quality white chocolate bars or chips, as they’ll melt better and provide a creamy sweetness. Chopping the bars into chunks can create lovely texture variations.
- Pistachios: Use unsalted, shelled pistachios for the best flavor. Their rich, nutty taste pairs beautifully with white chocolate. For the crunch factor, consider roughly chopping them.
- All-purpose flour: Opt for a high-quality all-purpose flour for the right structure and texture in your biscotti. Ensure it’s fresh; older flour can lose its effectiveness and might affect the cookies’ rise.
- Granulated sugar: This sweetener adds the necessary sweetness and helps create a crispy exterior while keeping the inside chewy. Make sure it’s fine, so it incorporates evenly.
- Baking powder: Choose a reliable aluminum-free baking powder for a lighter biscotti. It’s crucial for proper rise, so check the expiration date to avoid flat cookies!
- Vanilla extract: Use pure vanilla extract for the best flavor. Artificial extracts can taste synthetic and might not enhance your biscotti as well. A splash adds lovely depth to the baked goods.
Recipe Tips
- If dough is too sticky to shape, chill it for 30 minutes before shaping into logs for easier handling.
- When biscotti edges brown too quickly, rotate the baking sheet 35 minutes into baking to promote even cooking and prevent burning.
- If biscotti crumbles during cutting, let it cool for 10 minutes first before slicing, allowing it to firm up slightly.
- For a softer texture, bake for 20 minutes fewer on the second bake, adjusting dough thickness to preference for desired firmness.
- When storing for freshness, keep biscotti in an airtight container at room temperature for up to two weeks to maintain crunchiness.
Serving Suggestions
Serve pistachio biscotti with a cup of herbal tea or coffee for a warm treat. Pair with a side of fresh fruit or nuts for added texture.
Use to make dessert trays or cookie packets for gifting. Add to a dessert platter with other gluten-free treats for variety.
Top with melted dark chocolate or a sprinkle of powdered sugar for a finishing touch. Drizzle with a homemade vanilla glaze for additional sweetness.
Recipe variations
- You can use almond flour instead of all-purpose flour in your pistachio biscotti dough to add a subtle nutty flavor and a slightly softer texture.
- Add 1 teaspoon of vanilla extract or 1/2 teaspoon of almond extract to the dough to complement the pistachio and white chocolate flavors well.
- Either salted pistachios or unsalted pistachios work for this recipe; if using unsalted, adding a pinch of salt enhances the overall taste.
- If you want to make more biscotti, doubling the sugar cookie mix to 35 oz and increasing the melted butter to 1 cup maintains proper dough proportions for baking.
- For serving pairing ideas, try my Pumpkin Coffee Cake to enjoy with your pistachio biscotti.
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How to Store?
To keep your White Chocolate Pistachio Biscotti fresh and delicious, follow these storage tips:
Room Temperature: Place biscotti in an airtight container at room temperature for up to 5 days, keeping them dry and away from sunlight.
Refrigeration: Store in an airtight container in the refrigerator for up to 10 days, ensuring biscotti stay crisp and prevent moisture buildup.
Freezing: Wrap biscotti in plastic wrap, place inside a freezer bag, and freeze up to 3 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
- Gluten Free Amaranth Cake
- Gluten Free Almond Cake
- Gluten Free Lime Agave Cupcakes
- Gluten Free Apple Bundt Cake
If you enjoyed this pistachio biscotti or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
