Biscotti always makes a delicious gift during the holidays! The combination of pistachio, white chocolate and strawberry is amazing. Plus, I like to make my biscotti ahead of time and freeze it; roll, bake, slice then freeze.  When I’m ready to give away, I bake the sliced biscotti again, cool and dip in chocolate, wrap in bags and give as hostess gifts. Dipping biscotti in chocolate is optional. Nuts and/or white chocolate may be substituted for another nut or chocolate, and if Valrhona Ivoire isn’t available, use a high-quality white chocolate.

Thank you for reading this post, don't forget to subscribe!

Makes 2 biscotti logs

Ingredients

• 12 tablespoons (170 grams) unsalted butter, room temperature
• 1 cup plus 2 tablespoons (227 grams) granulated sugar
• Scant 3 cups (447 grams) all-purpose flour, plus more for rolling out
• 3 tablespoons confectioners’ sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 large eggs (150 grams)
• 1 tablespoon vanilla paste/extract
• 8 ounces (227 grams) Valrhona Ivoire 35% chocolate, chopped
• Scant 1 cup (113 grams) pistachios, chopped
• Valrhona Strawberry Inspiration, for dipping

Instructions

Make the Biscotti:

1. Preheat the oven to 350˚F.

2. Using a stand mixer fitted with paddle attachment, cream butter and sugar, until well combined.

3. Mix flour, powdered sugar, baking powder and salt. Set aside.

4. Add eggs to butter/sugar, slowly, until emulsified.

5. Add dry ingredients, mix until just combined.

6. Gently mix in chocolate/nuts last.

7. Divide dough in half, roll each log to width of sheet pan (short length), flatten log slightly. Bake for 15 to 20 minutes until golden brown. Remove and let cool.

8. Once the biscotti logs have cooled, use a serrated knife and cut each log into slices. Bake biscotti slices for approximately 10 minutes, until golden brown.

9. Let cool and then dip bottom of biscotti in chocolate (Valrhona Strawberry Inspiration preferred).