Biscotti in white chocolate

Biscotti in white chocolate

Making a nice cookie doesn’t have to be difficult and Biscotti are a fine example of that.

I’ve prepared Biscotti already once and shared the recipe on my website before. However, in this recipe I incorperated hazelnuts in stead of almonds which traditionally are used. I kinda like to come up with something that’s not obvious and that’s why I deviated from the original recipe by using pistachios and cranberries and by using white chocolate to cover them with.

Simple but super delicious, thé building blocks for success!


Recipe Biscotti in white chocolate

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Serving Size: 24 Cookies

Recipe Biscotti in white chocolate


  • 300 gr flour
  • 1½ tsp bakingpowder
  • 150 gr granulated sugar
  • 1 vanillabean
  • ⅛ tsp salt
  • 2 eggs
  • 90 gr butter
  • 50 gr pistachios
  • 75 gr cranberries
  • 100 gr white chocolate


  1. Preheat the oven to 160°C.
  2. Line a bakingsheet with parchment paper.
  3. Mix flour, bakingpowder and salt and set aside.
  4. Chop pistachios and set aside.
  5. In a mixing bowl, beat butter and sugar smooth.
  6. Add the eggs one at the time.
  7. Add the flourmixture and mix until combined.
  8. Knead in the pistachios and cranberries.
  9. Divide dough in half and shape each half into a rectangle of approx 25x5 cm.
  10. Bake on your lined bakingsheet for approx 25 minutes.
  11. Remove from the oven and let it cool for 5 minutes.
  12. Slice each rectangle into pieces of approx 2 cm.
  13. Melt white chocolate in a heatproof bowl on top of boiling water
  14. From baking parchment make a little piping bag (SEE METHOD) and fill with melted white chocolate.
  15. Cut a little tip from the lower part and pipe nice little lines on the biscotti.
  16. Leave them to cool before serving.


TIP! To make filling your piping bag easier, put it upright in a mug or tall glass

Leave a Reply

Your email address will not be published. Required fields are marked *