Pistachio White Chocolate Chip Biscotti

Now, because I have a few other biscotti recipes on the blog already, I didn’t take many (ok, any) of the assembly/cutting process, and it was also pretty dark by the time I got to whipping these up, so… Check out my posts for detailed photos on exactly what this process looks like. I assure you, though, it’s really quite simple. All of my biscotti recipes start the same way: some melted butter, some vegetable oil, an egg, flavored extract (vanilla, in this case), and granulated sugar. That’s your wet team. The dry team consists of flour, baking powder, a bit of salt, and then add-ins. In this case, we’re working with pistachios and white chocolate chips, but I think you probably knew that already. Now, about these pistachios… I shelled mine myself. Why? Because it costs over twice as much to purchase them already shelled. I mean, after shelling them myself, I can see why (labors of love are my favorite), but you’re welcome to go either way on this one. Just make sure you use roasted salted. Because the biscotti themselves are fairly sweet and we’re adding a hefty dose of white chocolate chips, you’ll be happy that saltiness is there to offset all of the sweetness. If you only have or can only find unsalted, that’s totally fine.

Ingredients:
1 tablespoon butter, melted
3 tablespoons vegetable, or canola oil
1 large egg, room temperature
1½ teaspoons vanilla extract
½ cup granulated sugar
1¾ cup + 1 tablespoon all-purpose flour, be sure to measure properly
1 teaspoon baking powder
⅛ teaspoon salt
3 ounces roasted salted pistachios, finely chopped (about 3/4 cup)*
½ cup white chocolate chips
1 large egg beaten with 1 Tablespoon water

Instructions:
Preheat oven to 350ºF degrees. Line a large baking sheet with parchment paper, or a silicone baking mat. Lightly flour the baking sheet. Set aside. In a medium size bowl, whisk together butter, oil, egg, vanilla, and sugar until combined. Set aside. In a large bowl, toss together the flour, baking powder, salt, pistachios, and white chocolate chips. Add the wet ingredients to the dry ingredients and gently mix with a large wooden spoon, or sturdy rubber spatula, until everything starts to come together. Mixture will be crumbly. This is okay. It will come together in the next step. Turn dough out onto lightly floured baking sheet and, with floured hands, pat dough into a rectangle about ½” thick. My rectangle was 6″ wide and 7 and ½” long (using a ruler or a ruled silicone baking mat is helpful here). Brush entire slab (top and sides) with egg wash. Bake dough slab for 20-22 minutes, or until the top and sides of the slab are lightly browned. Remove from the oven, but do not turn off the heat. Place baking sheet on a wire rack, and allow to cool for 10 minutes. Once the dough is cool enough to touch, cut into 1″ thick slices using a sharp knife. Cut these 1″ slices in half, making a perpendicular slice down the entire slab. Set slices cut sides up on the baking sheet. Return to the oven, to bake for 6 minutes. Remove from oven, turn biscotti over, and bake the other side for 6 minutes. Remove from the oven, and allow to cool for 3 minutes, on the baking sheet (cookies will become crunchy as they cool). Transfer biscotti to a wire rack, to cool completely before serving. Biscotti stay fresh in an airtight container up to 2 weeks. Baked biscotti may be frozen up to 3 months.

Notes
*If using roasted unsalted pistachios, increase salt to 1/4 teaspoon.

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