Pistachio And White Chocolate Biscotti Recipe

How to make it

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• Beat eggs, sugar, softened butter and extract together until well blended.
• Add flour and baking powder, mixing by hand until well incorporated.
• Stir in pistachio nuts and white chocolate chips, or other variations could include almonds (add a dash of almond extract if using almonds), or pecans and dried cranberries, whatever you like – the variations are endless!
• For traditional biscotti,, omit any additional ingredients and the vanilla, and add ½ teaspoon anise extract instead (Nick thinks his grandma slipped in about ½ teaspoon of vanilla extract, too).
• Shape dough into two logs, about 12“ long and 4” to 6” across (depending on how long you want your biscotti – you can always cut them in half when you do the second baking, too), and about 1” to 1¼” high.
• Place logs on separate cookie sheets that have been lined with parchment paper. Bake at 350 degrees for 25 to 30 minutes, until dough is lightly browned around the edges.
• Remove pans from oven and allow logs to cool about 15 minutes (until cool enough for you to handle when you cut them). Remove the parchment paper and logs from the cookie sheets. Cut each log into ¾” wide slices, laying the slices back onto the cookie sheets, cut side up. Bake slices another 10 minutes or more per side until the bottom toasts to a very light brown (this really depends on your oven temp, your cookie sheet, etc, so just use your eyes to judge this time) – flip each biscotti and lightly brown the other side. Remove biscottis to a rack to cool before storing.
• NOTE – best if NOT stored in plastic – I prefer to use glass or metal, to keep them nice and crispy!