Description
Delicious Pistachio & White Chocolate Biscotti, perfect for a crunchy snack or gift option.
Ingredients
Scale
- 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