Photo of White chocolate and pistachio biscotti by WW

White chocolate and pistachio biscotti

3
3
3
SmartPoints® value per serving
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
20
Difficulty
Moderate
A classic Italian biscuit laden with nuts makes a fitting sweet finale to any meal.

Ingredients

Caster sugar

cup(s)

Egg(s)

1 medium

Plain flour

1 cup(s), (150g)

Fresh lemon rind

1 tsp

Pistachios

cup(s), (40g)

White chocolate block

50 g

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper.
  2. Using electric beaters, beat sugar and egg in a mixing bowl for 3 minutes or until thick and creamy. Gently fold in flour until just combined. Fold in rind, pistachios and chocolate.
  3. Shape mixture into a 22cm-long log on a lightly floured surface. Place log on prepared tray and flatten slightly until 2cm thick. Bake for 20 minutes or until firm. Cool.
  4. Reduce oven to 140°C or 120°C fan-forced. Using a serrated knife, cut log into 5mm-thick slices. Spread slices in a single layer on tray and bake, turning halfway through cooking, for 20 minutes or until crisp and golden. Transfer biscotti to wire racks to cool. Serve.

Notes

TIP: Store biscotti in an airtight container for up to 2 weeks.