Pistachio, Raspberry, and White Chocolate Biscotti

Name: Pistachio, Raspberry, and White Chocolate Biscotti
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Mediterranean, Italian, European
Ingredients: 710 milliliters all purpose flour; 3 teaspoons almond extract; 2 teaspoons baking powder; 2 Tbsps canola oil; 3 larges eggs; 177 milliliters shelled raw unsalted natural pistachios; 142 grams cup dried raspberries or chopped dried strawberries (about; 1 teaspoons salt; 227 grams high-quality white chocolate (such as Lindt or Perugina) and/or 8 ounces bittersweet or semisweet chocolate, chopped; 237 milliliters sugar; 118 milliliters chopped high-quality white chocolate (such as Lindt or Perugina)

Pistachio, Raspberry, and White Chocolate Biscotti might be just the dessert you are searching for. This dairy free recipe serves 36. One serving contains 135 calories, 3g of protein, and 5g of fat. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up all purpose flour, raspberries, salt, and a few other things to make it today.

Instructions

Preheat oven to 350°F. Line large baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar, eggs, oil, and almond extract in large bowl until well blended.

Ingredients you will need

Almond Extract

Baking Powder

All Purpose Flour

Sugar

Egg

Salt

Cooking Oil

Equipment you will use

Hand Mixer

Whisk

Bowl

Add flour mixture and beat until smooth. Stir in pistachios, dried berries, and 1/2 cup chopped white chocolate. Drop dough by heaping tablespoonfuls in two 12-inch-long strips on prepared baking sheet, spacing strips 3 inches apart. Using wet fingertips, shape each strip into 3-inch-wide log, pressing evenly (logs may look slightly lumpy).

Ingredients you will need

White Chocolate

Pistachio Nuts

Berries

Dough

All Purpose Flour

Equipment you will use

Baking Sheet

Bake logs until lightly browned and almost firm to touch, about 30 minutes. Cool logs on sheet 30 minutes. Reduce oven temperature to 325°F.

Equipment you will use

Oven

Carefully transfer logs to cutting board. Line same baking sheet with parchment paper.

Equipment you will use

Baking Paper

Cutting Board

Baking Sheet

Cut each log crosswise into generous 1/2-inch-thick slices. Stand biscotti upright, spacing about 1/4 inch apart, in 3 rows on prepared baking sheet.

Ingredients you will need

Biscotti

Equipment you will use

Baking Sheet

Bake until pale golden (biscotti may be soft but will firm as they cool), about 20 minutes. Cool completely on baking sheet.

Ingredients you will need

Biscotti

Equipment you will use

Baking Sheet

Oven

Line another large baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Place 8 ounces chopped white chocolate in medium glass bowl.

Ingredients you will need

White Chocolate

Equipment you will use

Bowl

Place 8 ounces chopped bittersweet chocolate in another medium glass bowl, if desired. Microwave separately on medium in 20-second intervals just until chocolate is soft to touch, about 40 seconds total (do not overheat or chocolate will burn or seize). Stir chocolate until smooth.

Ingredients you will need

Bittersweet Chocolate

Chocolate

Equipment you will use

Microwave

Bowl

Dip 1 end or 1 side of each biscotti in chocolate; place on baking sheet. Chill until chocolate is set, about 30 minutes. (Can be made ahead. Arrange in single layer in airtight container and chill up to 5 days or freeze up to 2 weeks.)

Ingredients you will need

Chocolate

Biscotti

Dip