Name: White Chocolate Pistachio Biscotti
Prep time: 35 min
Cook time: 70 min
Total time: 180 min
Yield: 28 cookies
Cuisine: Italian
Ingredients: 2 cups (240 g) all-purpose flour; 2/3 cup (133 g) granulated sugar; 1 tsp (4 g) baking powder; 1/4 tsp (1.5 g) fine salt; 2 large eggs (100 g without shells); 4 tbsp (57 g) unsalted butter, softened; 1 tsp (4 g) vanilla extract; 3/4 cup (90 g) shelled unsalted roasted pistachios, cooled and roughly chopped; 3 oz (85 g) white chocolate containing cocoa butter, finely chopped, for drizzle

Crisp pistachio biscotti finished with narrow ribbons of white chocolate.

White Chocolate Pistachio Biscotti

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Hands-on35 min

Chill / restNot required

All batches70 min

Cooling75 min

Total time180 min

Yield28 cookies

Follow the tray sizes, portions and baking intervals in the instructions below.

Allow about 180 minutes: 35 hands-on, 0 chilling or resting, 70 whole-batch cooking and 75 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.

Kitchen tools you’ll need

Kitchen scale and US measuring cups and spoons
Two mixing bowls, whisk and sturdy spatula
Two 13 × 18-inch rimmed baking sheets and parchment paper
Ruler, cutting board and sharp serrated knife
Cooling rack
Microwave-safe bowl and spoon for melting white chocolate

Crisp pistachio biscotti finished with narrow ribbons of white chocolate.

Ingredients

2 cups (240 g) all-purpose flour
2/3 cup (133 g) granulated sugar
1 tsp (4 g) baking powder
1/4 tsp (1.5 g) fine salt
2 large eggs (100 g without shells)
4 tbsp (57 g) unsalted butter, softened
1 tsp (4 g) vanilla extract
3/4 cup (90 g) shelled unsalted roasted pistachios, cooled and roughly chopped
3 oz (85 g) white chocolate containing cocoa butter, finely chopped, for drizzle

Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.

Instructions

Prepare and mix

1Prepare and mixReserve all white chocolate for the finish. Whisk flour, baking powder and salt. Beat butter and sugar until smooth, then mix in eggs and vanilla. Fold in the flour mixture and pistachios. Use cooled, ready-roasted nuts so no roasting time is needed.

Shape and first bake

2Shape and first bakeHeat oven to 350°F (177°C) conventional or 325°F (163°C) fan. Line two baking sheets. Divide dough equally and shape two logs, each 10 inches long, 2 inches wide and about 3/4 inch high, on one sheet, leaving 4 inches between them. Smooth with the spatula; do not add unmeasured flour. Bake on the middle rack for 25–30 minutes, until tops are set and the centers feel firm when gently pressed. Keep the second sheet ready for drying.

Rest and slice

3Rest and sliceRest the baked logs on their sheet for 15 minutes, included in cooling time. Reduce oven to 300°F (149°C) conventional or 275°F (135°C) fan. Transfer carefully to a board. Cut each log on a slight diagonal into 14 slices, about 5/8 inch thick, including the end pieces: 28 individual cookies. Saw gently rather than pressing through the inclusions.

Dry both trays

4Dry both traysArrange 14 slices cut-side down on each sheet. Bake one sheet at a time for 10 minutes, turn every slice and bake another 10 minutes. Repeat with the second sheet: 40 minutes of drying in total. The crumb should feel dry at the edges; fruit or chocolate pockets will remain softer. First baking and both drying batches total up to 70 minutes.

Cool and finish

5Cool and finishCool the slices on a rack for 30 minutes after the last tray. Melt reserved white chocolate in a dry microwave-safe bowl at half power in 15-second bursts, stirring after each, just until smooth; allow about 3 minutes of hands-on time, already included in active time. Arrange all 28 cookies on parchment and drizzle the entire 85 g over them in narrow ribbons. Let set for about 30 minutes in a cool room. Total cooling and setting is 75 minutes including the earlier 15-minute log rest.

Chef’s Science & Pro Tips

Ingredient science

Buy white chocolate with cocoa butter for a smooth drizzle.

Technique & texture

Keep the chocolate bowl completely dry.

Finishing & serving

Spread the full measured finish across all 28 cookies.

Storage and make-ahead

Keeping your cookies fresh
Method	How long	What to do
Room temperature	Up to 5 days	Store completely cooled cookies in an airtight tin in a cool, dry place, separated from soft cookies.
Refrigerator	Not recommended for texture	Humidity can soften the dried crumb; use a cool pantry or freeze instead.
Freezer	Up to 1 month	Freeze cooled cookies in a sealed freezer container with parchment between layers.
Thawing	About 1 hour	Thaw in the closed container at room temperature to limit condensation on the cookies.
Refreshing	Serve after cooling	Do not reheat the chocolate-finished cookies; thaw and serve.

Notes

Buy white chocolate with cocoa butter for a smooth drizzle. Keep the chocolate bowl completely dry. Spread the full measured finish across all 28 cookies. This home formula has not been kitchen-tested.

Nutrition

Approximate nutrition per serving calculated from ingredient weights divided by 28; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.

Calories104 kcal

Fat4.5 g

Saturated fat2.0 g

Carbohydrates14.0 g

Sugar6.8 g

Fiber0.6 g

Protein2.2 g

Sodium44 mg

Serving size1 cookie

Frequently Asked Questions

Is white chocolate baked into the dough?

No. All 85 g is melted for the finishing drizzle.

Can I use salted pistachios?

Unsalted nuts are specified so the measured salt stays predictable.

Why is my drizzle soft?

White chocolate can stay soft in a warm kitchen. Set and store in a cool dry place; untempered chocolate may be less firm.

White Chocolate Pistachio Biscotti