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Home » Lemon Pistachio and White Chocolate Biscotti

Lemon Pistachio and White Chocolate Biscotti

by Samantha · 31 Comments

Jump to Recipe Print Recipe

A gorgeous holiday biscotti with bright lemon zest and savory pistachio, topped with melted white chocolate.

Lemon Pistachio and White Chocolate Biscotti via LittleFerraroKitchen.com

As I walked into the kitchen this morning and picked up a homemade lemon pistachio biscotti, sipping my freshly French pressed Kona coffee, I looked at this gorgeous breakfast view and knew I had to capture it on camera. It was so delightful. The sun usually peaks in my kitchen at about 9am and is almost too harsh to look at. But at 7am, it’s beautiful. It’s an acquired beauty. It takes a moment to drown out the leaf blowers and early morning lawn mowers, but once you do, there is a peaceful calm. My kitchen looks as though dawn is about to set and is slightly grey. You smell the brew of coffee at 7am on the dot and there are always sweet baked treats lined on the counter-tops. I wanted to capture this moment today..sipping my coffee..in my favorite mug and savoring the simple daybreak.

Lemon Pistachio and White Chocolate Biscotti via LittleFerraroKitchen.com

Biscotti has been the cookie of the year..for me. Last year it was my cherry-pistachio rugelach, this year..it’s biscotti! And a delicious one at that. I love mixing flavors and textures when I’m baking and I am obsessed with anything lemon and lemon zest, So today we have a gorgeous cookie with bright lemon zest and juice and small chunks of pistachios swimming throughout the dough and finally drizzled with sweet white chocolate.

Melting White Chocolate

White chocolate is much different than melting other chocolate because it has a much lower boiling point and can burn very quickly.

The trick to melting white chocolate is to use a double boiler. Have a pot of simmering water and a bowl that can fit snugly on top. The bottom of the bowl should not be touching the water, and the simmering water should ever so slightly and slowly heat the bowl, in which you have your white chocolate in.

As your bowl is slowly heating up, use your spatula to slowly and constantly stir the chocolate. A spoonful of coconut oil helps the chocolate melt evenly as well.

 Coconut oil is a solid fat and melts beautifully when heated, So with 1 bag of white chocolate, add about 2 good sized tablespoons of coconut oil. Allow to melt together slowly and in about 5-8 minutes..you will have glistening, gorgeous and even more delicious melted white chocolate!

Lemon Pistachio and White Chocolate Biscotti via LittleFerraroKitchen.com

How to Make Lemon Pistachio Biscotti

1)  In a large bowl, add the sifted flour, baking soda, baking powder and salt into a bowl and set aside.

2) Using a stand mixer (or hand mixer is fine), mix together the butter, sugar, lemon zest and lemon juice and vanilla. Mix until everything is incorporated and mixed well.  Next, add 1 egg at a time until mixed together thoroughly.

Lemon Pistachio and White Chocolate Biscotti via LittleFerraroKitchen.com

3) On low speed, add your flour mixture in 3 additions. When you are at your last addition to add flour, put the pistachios in with the flour and coat together so the pistachios are covered with flour. This helps them mix evenly so the nuts don’t sink to the bottom of the batter. Mix everything until just mixed through.

Lemon Pistachio and White Chocolate Biscotti via LittleFerraroKitchen.com

4) Place dough on lightly floured surface. It will be VERY sticking. Add about 1/4-1/2 cup additional flour and coat on all side so it does not feel sticking anymore. Cut dough in half and wrap in plastic wrap and refrigerate for at least 20 minutes.

Lemon Pistachio and White Chocolate Biscotti via LittleFerraroKitchen.com

 5) When dough is ready, bring it back to your lightly floured work surface. At this point you can either take each half and cut into thirds for mini biscotti or cut in half.

6) Take each piece of dough and gently roll it into a long log, about 9-10 inches long. Place it on a non-stick baking sheet. If you are doing mini biscotti, you can fit 3 logs on your baking sheet. If you’re making larger biscotti, only place 2 because they spread a bit.

Lemon Pistachio and White Chocolate Biscotti via LittleFerraroKitchen.com

7) Bake logs at 350 degrees F for 20 minutes, rotating the sheets halfway through.

Lemon Pistachio and White Chocolate Biscotti via LittleFerraroKitchen.com

8) When done, allow to cool enough to handle and then use a serrated knife to cut the biscotti on a very sharp angle. Place cookies cut side up back on the baking sheet and allow to continue baking for another 15 minutes, rotating the sheets halfway through.

Lemon Pistachio and White Chocolate Biscotti via LittleFerraroKitchen.com

9) When done, allow the cookies to cool on a wired rack and make the melted white chocolate.

10) To make the melted white chocolate, get a double boiler ready by bringing a small pot of water to a simmer. Place a glass bowl on top of the top and make sure that the bottom of the bowl is NOT touching the water.

11) Add the white chocolate chips and coconut oil and slowly stir, allowing both the oil and chocolate to melt. Continuing this until the chocolate is fully melted.

Lemon Pistachio and White Chocolate Biscotti via LittleFerraroKitchen.com

12) Then, use a spoon and drizzle the chocolate over the biscotti. Or you can dip half the biscotti into the white chocolate. Allow cookies to rest on baking sheet or wire rack until chocolate solidifies on the cookie.

Print Recipe
5 from 3 votes

Lemon Pistachio and White Chocolate Biscotti

A gorgeous holiday biscotti with bright lemon zest and savory pistachio, topped with melted white chocolate.
Prep Time10 mins
Cook Time45 mins
Chilling20 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Italian
Keyword: lemon biscotti, pistachio biscotti
Servings: 48 biscotti
Calories: 107kcal
Author: Samantha Ferraro

Ingredients

  • 1 3/4 cups plain flour sifted
  • 1/2 teaspoon baking soda sifted
  • 1/2 teaspoon baking powder sifted
  • Pinch of salt
  • 8 tablespoons 1 stick unsalted butter, room temperature
  • 1 cup sugar
  • 2 tablespoons lemon zest
  • 2 Tb lemon juice
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup unsalted shelled pistachios roughly chopped

White Chocolate

  • 11 oz bag white chocolate chips
  • 2 tablespoons coconut oil

Instructions

  • In a large bowl, add the sifted flour, baking soda, baking powder and salt into a bowl and set aside.
  • Using a stand mixer (or hand mixer is fine), mix together the butter, sugar, lemon zest and lemon juice and vanilla. Mix until everything is incorporated and mixed well. Next, add 1 egg at a time until mixed together thoroughly.
  • On low speed, add your flour mixture in 3 additions. When you are at your last addition to add flour, put the pistachios in with the flour and coat together so the pistachios are covered with flour. This helps them mix evenly so the nuts don’t sink to the bottom of the batter. Mix everything until just mixed through.
  • Place dough on lightly floured surface. It will be VERY sticking. Add about 1/4-1/2 cup additional flour and coat on all side so it does not feel sticking anymore. Cut dough in half and wrap in plastic wrap and refrigerate for at least 20 minutes.
  • When dough is ready, bring it back to your lightly floured work surface. At this point you can either take each half and cut into thirds for mini biscotti or cut in half.
  • Take each piece of dough and gently roll it into a long log, about 9-10 inches long. Place it on a non-stick baking sheet. If you are doing mini biscotti, you can fit 3 logs on your baking sheet. If you’re making larger biscotti, only place 2 because they spread a bit.
  • Bake logs at 350 degrees F for 20 minutes, rotating the sheets halfway through.
  • When done, allow to cool enough to handle and then use a serrated knife to cut the biscotti on a very sharp angle. Place cookies cut side up back on the baking sheet and allow to continue baking for another 15 minutes, rotating the sheets halfway through.
  • When done, allow the cookies to cool on a wired rack and make the melted white chocolate.
  • To make the melted white chocolate, get a double boiler ready by bringing a small pot of water to a simmer. Place a glass bowl on top of the top and make sure that the bottom of the bowl is NOT touching the water.
  • Add the white chocolate chips and coconut oil and slowly stir, allowing both the oil and chocolate to melt. Continuing this until the chocolate is fully melted.
  • Then, use a spoon and drizzle the chocolate over the biscotti. Or you can dip half the biscotti into the white chocolate. Allow cookies to rest on baking sheet or wire rack until chocolate solidifies on the cookie.

Notes

Recipe adapted from William Sonoma
 

Nutrition

Calories: 107kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 20mg | Potassium: 56mg | Fiber: 1g | Sugar: 8g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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This post may contain amazon affiliate links which means if you make a purchase after clicking one of those links, I will receive a small commission. As an Amazon Associate I earn from qualifying purchases. Filed Under: Baking, Breakfast, Desserts, Holidays, Italian Recipes Tagged With: Christmas, cookies, lemon

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Comments

  1. Hezzi-D says

    December 14, 2013 at 8:01 am

    These looks so yummy! Love the lemon white chocolate combo.

    Reply
    • Samantha says

      December 14, 2013 at 8:18 am

      Thank you so much Hezzi!! Can’t wait to check out yours…I’m so behind this week lol

      Reply
  2. Jen @JuanitasCocina says

    December 14, 2013 at 8:43 am

    I started drooling as soon as I saw the title! YUM!

    Happy day #6!

    Reply
  3. Kristin @ Dizzy Busy and Hungry! says

    December 14, 2013 at 12:09 pm

    I always thought making biscotti would be more difficult than this, but the pictures are extremely helpful! These looks delicious and the white chocolate was a great idea!!

    Reply
    • Samantha says

      December 14, 2013 at 4:11 pm

      Thanks Kristin!! It is much easier than everyone thinks!! Love biscotti now 🙂

      Reply
  4. Margot C says

    December 14, 2013 at 12:14 pm

    I think I might start knocking out some biscotti. I made an almond with golden raisins one but I like the look of yours a lot too.

    Reply
    • Samantha says

      December 14, 2013 at 4:10 pm

      Thanks Margot! I love the idea of raisins too! I may try that!

      Reply
  5. The Ninja Baker says

    December 14, 2013 at 2:17 pm

    Gorgeous biscotti, Samantha! And great tips about melting white chocolate…Coconut oil is so healthy and it’s tastier, too =)

    Reply
  6. Carla says

    December 14, 2013 at 4:09 pm

    Lemon and pistachio caught my eye in the title. Love biscotti because it means you can eat cookies for breakfast 😉

    Reply
  7. itzia says

    December 14, 2013 at 10:49 pm

    I would make some mexican hot chocolate cupcakes

    Reply
  8. Cathy says

    December 15, 2013 at 9:06 am

    Beautiful biscotti–I love the lemon and white chocolate combo!

    Reply
    • Samantha says

      December 15, 2013 at 2:06 pm

      Thank you so much Cathy!

      Reply
  9. Kim Beaulieu says

    December 15, 2013 at 11:58 pm

    I have a love/hate relationship with melting white chocolate. But when it’s good it’s SO good. I love this recipe. It’s seriously pretty and I bet these taste fabulous.

    Thank you again for joining us for Christmas Week. It’s been lovely having aboard.

    Reply
  10. Allison (Spontaneous Tomato) says

    December 16, 2013 at 10:48 am

    I would give this prize to my fiancée if I won… and she would probably use it to make chocolate peppermint cupcakes first!

    Reply
  11. Laura P. says

    December 19, 2013 at 10:33 am

    Oh, the filled cookies would be awesome! But loving the cake pans as well 🙂

    Reply
  12. EL Mehdi says

    October 18, 2018 at 10:48 pm

    5 stars
    Looks very tasty <3, I'm going to give this a try. I hope it will be as easy to make it as it described here

    Reply
  13. Za. rizik says

    December 1, 2018 at 2:32 am

    5 stars
    You seem to love pistachios as much as I do! Haven’t made biscotti in a while, but they are such a great dipping cookie. This recipe is a keeper.

    Reply
  14. Marcia says

    December 23, 2020 at 10:10 am

    5 stars
    These look amazing. What can I use in place of coconut oil with heating the white chocolate? I just never use it and it seems such a waste to buy for one recipe. Can you taste the coconut – my sister hates coconut.

    I love your recipes. We make mandel brot with a recipe that is over 75 years old. Also have a rugelah recipe it I want to try the cherry pistachio one of yours.

    Thanks so much for an amazing site. A happy healthy New Year.

    Reply

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