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Home » Lemon Pistachio and White Chocolate Biscotti for #ChristmasWeek #CakeBossBaking

Lemon Pistachio and White Chocolate Biscotti for #ChristmasWeek #CakeBossBaking

December 14, 2013 by Samantha 30 Comments

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Welcome to Day #6 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita’s Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting today, Monday, December 9th and ending Saturday, December 14th.

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. I then topped it with white chocolate, which was actually more difficult than I imagined. After 2 attempts, 1 bag of really good quality chocolate and 1 burning incident (ya.don’t ask) and many ‘help me’ questions..I found the secret to 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 is to use a double boiler, which is when you 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, but instead 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, you then use your spatula to slowly and constantly stir the chocolate, so that the hotter chocolate will touch the cooler and melt together.

Lemon Pistachio and White Chocolate Biscotti via LittleFerraroKitchen.com

  Well, after many failed attempts, that did not exactly happen as I hoped. So the secret….coconut oil! Iv’e heard you can also use shortening, which I didn’t have on hand, but coconut oil worked perfectly! Coconut oil is a solid fat and melts beautifully when heated, which is exactly what I wanted with the white chocoalte..it just needed a little kick start to help it out. 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!

Method:

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 2 votes

Lemon Pistachio and White Chocolate Biscotti

Recipe adapted from Williams-Sonoma
Author: Samantha

Ingredients

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

White Chocolate

  • 1 11 oz bag white chocolate chips
  • 2 Tb 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.

Lemon Pistachio and White Chocolate Biscotti via LittleFerraroKitchen.com

 

Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:

  • How To Make Perfect Gingerbread People by Cravings of a Lunatic

  • Slow Cooker Pumpkin Cobbler by Juanita’s Cocina

  • S’mores Fudge by Hezzi-D’s Books and Cooks

  • Cherry Noir Noel by Noshing With The Nolands

  • Japanese Blondies by Ninja Baking

  • Peanut Brittle by Food Lust People Love

  • Elf Nibbles by Dizzy Busy and Hungry

  • Cheesecake Chocolate Chip Cookies with Salted Caramel by Rants From My Crazy Kitchen

  • Gingerbread Men Cookies by Dinners, Dishes, and Desserts

  • Mint Chocolate Chip Sugar Cookie Bars by Mom’s Test Kitchen

  • Penuche by Cooking In Stilettos

  • Triple Orange Biscotti by Liv Life

  • Homemade Caramels by Jen’s Favorite Cookies

  • Kerstol (Dutch Christmas Bread) by The Dutch Baker’s Daughter

  • Dark Chocolate Orange Ricotta Tart with Honey Almond Crust by Cupcakes & Kale Chips

  • Tropical Toffee Brittle by Home Cooking Memories

  • Chocolate Raspberry Linzer Cookies by Pineapple and Coconut
  • Lemon-Pistachio and White Chocolate Biscotti by The Little Ferraro Kitchen

Giveaway!!

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Today’s #ChristmasWeek giveaway comes courtesy of Cake Boss Baking. Cake Boss Baking is the new branded bake ware from Buddy Valastro, the talented chef and baker behind the TLC TV show, “Cake Boss”. Cake Boss Baking features a full line of cake pans, decorating tools, dessert plates and more, with product for all levels of expertise.

Cake Boss Baking is offering one #ChristmasWeek reader the opportunity to win a prize package full of baking tools and essentials {ARV: $260}, including:

  • 1 Basics 6 Cup Mini Loaf Pan
  • 1 Deluxe 11×17 Cookie Pan with Drop Zones
  • 1 Professional 3-Piece Cake Stacking Set – Round
  • 1 Novelty 12 Cup Molded Cookie Pan – Star
  • 1 Novelty 6 Cup Flower Cakelette Pan
  • 1 12-Piece Basic Tip Set
  • 1 Large 12″ Disposable Icing Bags
  • 1 Set of 2 Bowl Scrapers
  • 1 10″ Icing Spatula w/ Serrated Edge
  • 1 Mechanical Cookie Scoop
  • 1 Spoonula/Spatula 2 Piece Set
  • 1 Ceramic Tool Crock
  • 1 4 Piece Classic Fondant Imprint Mat Set
  • 1 Flower Cake Decorating Kit
  • 1 “Mini Cakes” Cake Carrier

To enter, read the details and use the Rafflecopter below!

 

***This giveaway is for one Cake Boss Baking baking essentials prize pack (details listed above)! This giveaway is open to Continental US residents only . When the contest concludes, the winner will be chosen by random draw. The winner will be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***

a Rafflecopter giveaway

***Disclaimer: This giveaway is being provided by Cake Boss Baking. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***

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Did you make one of my recipes?  I would LOVE to hear about it! Leave a comment and rating and tag me on Instagram @FerraroKitchen so I can see it!  Happy Cooking!

Filed Under: Baked Goods, Breakfast and Brunch, Delicious Desserts, Featured, Holiday Treats, Italian Dining Tagged With: baking, biscotti, cookies, desserts, Holidays, lemon, pistachio, white chocolate

Comments

  1. Hezzi-D says

    December 14, 2013 at 8:01 am

    These looks so yummy! Love the lemon white chocolate combo.
    Hezzi-D recently posted..S’mores Fudge #ChristmasWeek #CakeBossBakingMy Profile

    Reply
    • SamanthaSamantha 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!
    Jen @JuanitasCocina recently posted..Slow Cooker Pumpkin Cobbler ~ #ChristmasWeek Day 6 with a #CakeBossBaking #Giveaway!My Profile

    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!!
    Kristin @ Dizzy Busy and Hungry! recently posted..Elf Nibbles for #ChristmasWeek and a #CakeBossBaking Giveaway!My Profile

    Reply
    • SamanthaSamantha 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
    • SamanthaSamantha 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 😉
    Carla recently posted..Gingerbread Texas Sheet Cake with Lemon Frosting #ChristmasWeek + Swissmar GiveawayMy Profile

    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!
    Cathy recently posted..Kerststol (Dutch Christmas Bread) #ChristmasWeek #CakeBossBakingMy Profile

    Reply
    • SamanthaSamantha 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.
    Kim Beaulieu recently posted..How to Make Perfectly Cute Gingerbread People | #Giveaway #ChristmasWeek #CakeBossBakingMy Profile

    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!
    Allison (Spontaneous Tomato) recently posted..Persimmon Hazelnut CakeMy Profile

    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


    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
    EL Mehdi recently posted..The Best Buko Pie Recipe That You Are Sure to LoveMy Profile

    Reply
  13. Za. rizik says

    December 1, 2018 at 2:32 am


    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.
    Za. rizik recently posted..6 Must-Have Counter Top Appliances For Every KitchenMy Profile

    Reply

Trackbacks

  1. How to Make Perfectly Cute Gingerbread People | Cravings of a Lunatic says:
    December 14, 2013 at 7:11 am

    […] Lemon-Pistachio and White Chocolate Biscotti by The Little Ferraro Kitchen […]

    Reply
  2. Gingerbread Men Cookies | Dinners, Dishes, and Desserts - Part 1 says:
    December 14, 2013 at 7:16 am

    […] Lemon-Pistachio and White Chocolate Biscotti by The Little Ferraro Kitchen […]

    Reply
  3. Slow Cooker Pumpkin Cobbler ~ #ChristmasWeek Day 6 with a #CakeBossBaking #Giveaway! | Juanita's Cocina says:
    December 14, 2013 at 7:46 am

    […] Lemon-Pistachio and White Chocolate Biscotti by The Little Ferraro Kitchen […]

    Reply
  4. Homemade Caramels | Jen's Favorite Cookies | Recipes & Photos says:
    December 14, 2013 at 8:28 am

    […] Lemon-Pistachio and White Chocolate Biscotti by The Little Ferraro Kitchen […]

    Reply
  5. Cherry Noir Noel for #ChristmasWeek #CakeBossBaking | Noshing With The Nolands says:
    December 14, 2013 at 9:06 am

    […] Lemon-Pistachio and White Chocolate Biscotti by The Little Ferraro Kitchen […]

    Reply
  6. #ChristmasWeek Cheesecake Chocolate Chip Cookies with Salted Caramel and #CakeBossBaking Giveaway says:
    December 14, 2013 at 9:21 am

    […] Lemon-Pistachio and White Chocolate Biscotti by The Little Ferraro Kitchen […]

    Reply
  7. Ending #ChristmasWeek with a Classic - Penuche #CakeBossBaking - Cooking In Stilettos™ says:
    December 14, 2013 at 1:00 pm

    […] Lemon-Pistachio and White Chocolate Biscotti by The Little Ferraro Kitchen […]

    Reply
  8. Dark Chocolate Orange Ricotta Tart with Honey Almond Crust — Cupcakes & Kale Chips says:
    December 14, 2013 at 5:45 pm

    […] Lemon-Pistachio and White Chocolate Biscotti by The Little Ferraro Kitchen […]

    Reply
  9. #ChristmasWeek Day 6 and a #CakeBossBaking Giveaway | tryanythingonceculinary.com says:
    December 22, 2013 at 12:50 am

    […] Lemon-Pistachio and White Chocolate Biscotti by The Little Ferraro Kitchen […]

    Reply
  10. Elf Nibbles «Dizzy Busy and Hungry! says:
    January 19, 2014 at 5:56 am

    […] Lemon-Pistachio and White Chocolate Biscotti by The Little Ferraro Kitchen […]

    Reply
  11. S'mores Fudge #ChristmasWeek #CakeBossBaking - Hezzi-D's Books and Cooks says:
    April 12, 2014 at 5:15 pm

    […] Raspberry Linzer Cookies by Pineapple and CoconutLemon-Pistachio and White Chocolate Biscotti by The Little Ferraro […]

    Reply
  12. Dark Chocolate Orange Ricotta Tart with Honey Almond Crust - Cupcakes & Kale Chips says:
    September 30, 2016 at 4:27 pm

    […] Lemon-Pistachio and White Chocolate Biscotti by The Little Ferraro Kitchen […]

    Reply
  13. Gingerbread Men Cookies says:
    November 14, 2017 at 7:06 am

    […] Lemon-Pistachio and White Chocolate Biscotti by The Little Ferraro Kitchen […]

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bellinghamfoodphotographerkatherynmoranferrarokitchenheadshots15 Hi, I'm Samantha!
I started this blog for my love of world cuisine and cultural flavors! You'll find everything here from Jewish recipes, Middle Eastern, Italian and more!

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