White Chocolate Pistachio Biscotti Bites

8 Dec

Since the snowy Saturday when Katie and I decided to start the blog, the weather has taken a turn for the colder. Running from class to class trying to avoid the chill, arriving with watering eyes and stinging ears…needless to say, a warm evening in the kitchen sounded like the perfect remedy. Even better was Katie’s choice to bake pistachio biscotti for her Italian class. Best of all, though, were the bags of chocolate chips, both white and dark, with which we garnished the biscotti.

This is our first real recipe post, the first of our December lineup. We have tentatively planned to make Marshmallow Peppermint Lollipops (a cheap and easy holiday gift!), chocolate truffles, and (to include some real comfort food) macaroni and cheese. With end of semester exams looming, we didn’t want to get too ambitious, but we still wanted to give you an idea of where we’ll be going with the blog.

With that in mind, enjoy our first post!

Prep: 40 minutes…nothing too hard!

Cook time (baking, cooling AND dipping in chocolate): And hour total (SO worth it!)


  • 1 1/2 cups pistachios
  • 1/2 cup (1 stick) unsalted butter—You want this to be room temperature.
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup white chocolate chips
  • 1 bag dark chocolate chips for melting


Preheat the oven to 350 degrees F.

Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven.

In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth.

Video: We had a small bowl, so Katie added 1 cup of flour at a time, and started the mixer in the middle of the bowl and moved it outward to avoid making too big a mess. At 3 cups of flour, we moved to mixing by hand to avoid killing the mixer.

Using your hands, mix in the pistachios until evenly distributed (See video!). Add the white chocolate chips, using the same technique used with the pistachios to mix in.

Video: When you add the pistachios, just roll the dough around until it picks up the pistachios. Same for the white chocolate chips.

Put the dough on a cutting board and cut in half. Roll each half into a log, each 12 inches long by 1-inch high.

Video: Katie shows you how to roll out the dough, as well as her no-ruler measuring system

Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces.

Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes.

Melt dark chocolate chips in a microwave safe bowl. Holding one end of a biscotti, dip it carefully halfway into the chocolate, then place on wire rack over a cookie sheet while chocolate sets

This slideshow requires JavaScript.

Modified slightly from recipe courtesy of Tyler Florence Real Kitchen.


One Response to “White Chocolate Pistachio Biscotti Bites”

  1. Meg December 9, 2010 at 8:33 am #

    This biscotti was delicious! Crunchy, but not dry and just the right amount of chocolate. Thanks so much!

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