My husband is really great at running errands, so I often send him out to gather my baking ingredients. He went to our local Italian market to get some ladyfingers, but he came back with Italian butter crackers. They are shaped EXACTLY the same as ladyfingers, but wouldn’t make a very good layering cookie for tiramisu, the intended dessert for Christmas. Secretly I think he did it so he’d have extra cookies to dunk in his coffee. Since I was baking so much for others this holiday season, I didn’t really bake much for us!!! Lucky for him, there were a few pieces of this biscotti left over for his Christmas Day coffee dunking routine. Biscotti is baked twice, and the thick slabs of deliciousness hold their shape well, so you can give them as a hostess gift without fearing that the recipient will receive cookie crumbs instead of cookies. Biscotti is wonderful alongside a cup of coffee, tea or hot chocolate and tastes great dunked and undunked (Is ‘undunked’ a word? IDK, I guess it is now, lol). Citrus and white chocolate are an unlikely pairing for this dark chocolate loving baker. To be frank though, there’s just waaaaaay too much brown on my cookie platters this Christmas, so a little green and white biscotti went a long way! This is the 12th recipe in my first blog series, 12 Days of Cookies. Enjoy! 🙂
White Chocolate Drizzled Key Lime Biscotti + Pistachios
Source: Made By Girl
2 cups all purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
2/3 cup pistachios, roughly chopped
2 eggs, lightly beaten
3 TBSP butter, melted
2 TBSP lime juice
1/2 tsp lime zest
1 tsp vanilla extract
2 drops green food coloring (optional)
white chocolate chips, for drizzling
Preheat oven to 350 degrees Fahrenheit. Combine flour, sugar, baking powder, salt and pistachios in a large mixing bowl. Stir to combine and set aside. In another bowl, combine eggs, melted butter, lime juice, lime zest, vanilla and food coloring (optional). Whisk together, then pour wet ingredients into the mixing bowl with the dry ingredients. Mix with a spatual or wooden spoon to combine. (I found this step to take a bit of elbow grease, so I may use a mixer with a paddle attachment next time).
Knead by hand a few times until the dough comes together. Split the dough in half, forming each half into a log about 1 inch thick and 3 inches wide. Transfer to a parchment paper or Silpat lined baking sheet. Bake for 25 minutes. Remove from oven and transfer to a cooling rack for 20 minutes. On a cutting board with a serrated knife, cut the logs into 1/2 thick slices. (Use a sawing motion and don’t press too hard, or they will crumble).
Lay bars cut side down on baking sheet and bake an additional 15 minutes. Turn cookies over, then bake 10 more minutes. Allow to cool to room temperature on a cooling rack or piece of waxed paper. While the biscotti is cooling, melt the white chocolate in a microwave safe bowl in 30 second intervals, stirring in between each interval until melted. Drizzle the biscotti with melted chocolate. When the chocolate has hardened, the biscotti can be stored in an airtight container.