Pistachio White Chocolate Chip Biscotti

• Vegetarian

• Refrigerated

  • 1 Egg, large
  • 1 Egg beaten with, large

• Baking & Spices

  • 1 13/16 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 cup Granulated sugar
  • 1/8 tsp Salt
  • 1 1/2 tsp Vanilla extract
  • 1/2 cup White chocolate chips

• Oils & Vinegars

  • 3 tbsp Vegetable or canola oil

• Nuts & Seeds

  • 3/4 finely chopped cup 3 ounces roasted salted pistachios, roasted salted

• Dairy

  • 1 tbsp Butter, unsalted

Found on freshaprilflours.com

Description

Ingredients

• 1 Tablespoon unsalted butter, melted
• 3 Tablespoons vegetable or canola oil
• 1 large egg, room temperature
• 1 and ½ teaspoons vanilla extract
• ½ cup granulated sugar
• 1 and ¾ cup + 1 Tablespoon all-purpose flour
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• 3 ounces roasted salted pistachios, finely chopped (about ¾ cup)*
• ½ cup white chocolate chips
• 1 large egg beaten with 1 Tablespoon water

Directions

• Preheat oven to 350ºF degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Lightly flour the baking sheet. Set aside.
• In a medium size bowl, whisk together butter, oil, egg, vanilla, and sugar until combined. Set aside.
• In a large bowl, toss together the flour, baking powder, salt, pistachios, and white chocolate chips. Add the wet ingredients to the dry ingredients and gently mix with a large wooden spoon or sturdy rubber spatula until everything is combined.
• Turn dough out onto lightly floured baking sheet and, with floured hands, pat dough into a rectangle about ½ thick. My rectangle was 6 wide and 7 and ½ long (using a ruler or a ruled silicone baking mat is helpful here). Brush entire slab (top and sides) with egg wash.
• Bake dough slab for 20-22 minutes, or until the top and sides of the slab are lightly browned. Remove from the oven, but do not turn off the heat. Place baking sheet on a wire rack and allow to cool for 10 minutes. Once the dough is cool enough to touch, cut into 1 thick slices using a sharp knife. Cut these 1 slices in half, making a perpendicular slice down the entire slab. Set slices cut sides up on the baking sheet. Return to the oven to bake for 9 minutes. Remove from oven, turn biscotti over, and bake the other side for 9 minutes. Remove from the oven and allow to cool for 3 minutes on the baking sheet (cookies will become crunchy as they cool). Transfer biscotti to a wire rack to cool completely before serving. Biscotti stay fresh in an airtight container up to 2 weeks. Baked biscotti may be frozen up to 3 months.