White Chocolate Biscotti

Today we’re taking a Classic Italian Biscotti and giving it our own cozy twist! The Biscotti are buttery with white chocolate, a bright citrus flavour and studded with nuts and dried fruits. For me, the best gifts are always homemade.

Ingredients

Dry ingredients

• 4 cups (525 g) all-purpose flour

• 1 tbsp (12 g) baking powder

• 1 tsp (5 g) salt

Wet ingredients

• ½ cup (113 g) unsalted butter, softened

• ¼ cup (45 g) neutral oil (light olive, canola, or grapeseed)

• 1¼ cups (250 g) granulated sugar

• 50 g white chocolate, melted

• 3 large eggs, room temperature

• Zest of 1 orange

• Zest of 1 lemon

• 1 tsp pure vanilla extract

• 1 tsp almond extract

Add-ins

• ½ cup (65 g) pistachios, lightly toasted and chopped

• ¼ cup (40 g) almonds, lightly toasted and chopped

• ¼ cup (35 g) dried cranberries, chopped

• ¼ cup (45 g) dried apricots, chopped

• ¼ cup (50 g) white chocolate chips or chunks

Finishing

• 1 egg + 2 tbsp milk or water (for egg wash)

• 1 cup (170 g) molding white chocolate (for dipping)

Method

1. Preheat and prep. Heat your oven to 350°F (180°C). Line two baking sheets with double parchment paper and set them aside.

2. Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, and salt. Then add in all the nuts, dried fruits and white chocolate chips. Give it all a good stir so that they get evenly distributed in the dry ingredients.

3. Flavouring the sugar and creaming the butter and sugar. In a small bowl add the sugar and the zest of the orange and lemon.  With clean fingers work the zest into the sugar so that the oils of the zests get released and flavour the sugar.  Once the sugar has got an orangy lemon colour add it to a large bowl.  To that add the softened butter, oil, and whisk them together until light and fluffy. Then add the melted white chocolate, eggs, vanilla, and almond extract. Mix until everything is smooth and fragrant.

4. Combine wet and dry. Gradually add the dry ingredients into the wet mixture into two additions. The dough will be thick but slightly sticky. 

5. Shape into logs. Dust your clean work surface with all purpose flour.  Toss the dough on it and gently bring it together.  Divide the dough into two portions and place them on the parchment paper. If need be, lightly flour your hands and shape each portion into a long log about 12 inches long 3 -3.5 inches wide. Brush with the egg wash for a nice sheen.

6. Bake the first time. Bake for 25–30 minutes or until the logs are light golden and firm to the touch. Let them cool for 15-20 minutes before slicing.

7. Slice and bake again. Using a serrated knife, cut the logs into ¾-inch slices. Arrange them cut side up on the trays and bake again for 8-10minutes per side, or until crisp and lightly golden.

8. Dip in chocolate. Once cooled completely, decorate each biscotti with melted white chocolate and finely chopped pistachios.  Lay them on parchment to set.

To Serve or Gift

Enjoy them with a cup of coffee, or wrap a few in a clear bag or box with a ribbon for a pretty homemade gift. They keep beautifully in an airtight container for up to two weeks.