• Cooking Time: 50
  • Servings: 36
  • Preparation Time:


For variety, dip half of the biscotti in melted white chocolate and the other half in dark chocolate. Or, drizzle the melted chocolate over the biscotti instead.


  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 2 tablespoons canola oil
  • 2 and 1/2 teaspoons almond extract
  • 3/4 cup shelled raw unsalted natural pistachios
  • 1 cup dried raspberries or chopped dried strawberries (about 5 ounces)
  • 1/2 cup chopped high-quality white chocolate (such as Lindt or Perugina)
  • 8 ounces high-quality white chocolate (such as Lindt or Perugina)
  • AND/OR
  • 8 ounces bittersweet or semisweet chocolate, chopped


  • Preheat oven to 350 degrees F. Line large baking sheet with parchment paper.
  • 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. 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.
  • 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.
  • Carefully transfer logs to cutting board. Line same baking sheet with parchment paper. 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.
  • Bake until pale golden; biscotti may be soft but will firm as they cool, about 20 minutes. Cool completely on baking sheet.
  • Line another large baking sheet with parchment paper.
  • Place 8 ounces chopped white chocolate in medium glass 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.
  • 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.
  • MAKES about 3 dozen.

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