White Chocolate Biscotti
20 people
00h 25
00h 45This white chocolate biscotti recipe is full of flavour and has a super crunchy texture that is perfect for dipping in your favourite hot brew. Great for serving at afternoon tea or as a homemade gift for your loved ones.
Ingredients and Method
Ingredients
- 300g Plain flour
- 100g White granulated sugar
- 100g Soft light brown sugar
- 1½ tsp Baking powder
- 200g White chocolate chips
- 3 Medium eggs
- For the topping:
- 150g White chocolate
- Freeze-dried raspberries
- Handful of pistachios, chopped
Method
- Preheat the oven to 180°C and line two baking trays with baking paper.
- Combine the plain flour, white sugar, light brown sugar and the baking powder in a S12 Mixing Bowl and mix thoroughly.
- Whisk the eggs together in a separate bowl. Gradually mix the whisked eggs in with the dry ingredients a little at a time. Add the white chocolate chips and mix into the dough.
- Place the dough onto a lightly floured surface and knead a few times until smooth. Split the dough into two even pieces and roll out to form two thick but flat sections that are about 5cm wide and 3cm deep.
- Place the dough sections on each baking tray and bake for 30 minutes. Once baked, remove from the oven and leave to cool for 10–15 minutes. Meanwhile keep the oven on but reduce the temperature to 160°C.
- Slice each dough section into individual biscotti, each about 2.5cm thick. Place them back on the trays, cut-side up, and bake for another 10–15 minutes until they are dry through. Remove from the oven and leave to cool.
- For the toppings, melt the white chocolate over a pan of boiling water. Once melted, dip the ends of your biscotti into the bowl and sprinkle with chopped pistachios and some freeze-dried raspberries.
