Pistachio, White Chocolate and Cardamom Biscotti

  • Author: Holley Grainger
  • Yield: 18 Biscotti 1x


Easy, homemade Pistachio, White Chocolate and Cardamom Biscotti makes the perfect holiday hostess gift or delightful treat with coffee.




  • 2 cups ¼all-purpose flour
  • 1 teaspoon baking powder
  • teaspoon ¼sea salt
  • 2 teaspoons cardamom
  • cup ½sugar
  • 2 small or 1 large egg
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • cup ½shelled pistachios (unsalted, toasted, chopped)
  • cup ½high-quality white chocolate (roughly chopped)
  • extra flour for shaping dough

White Chocolate Gaze

  • 2 cups high quality white chocolate


  1. Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
  2. In a medium sized bowl, whisk flour, baking powder, cardamom and salt. In an electric mixer fitted with whisking attachment, beat sugar, eggs, oil, and vanilla extract until well blended, about 1 minute. Add dry mixture to wet mixture and mix until smooth, 1 minute longer. Stir in pistachios and white chocolate and mix just until incorporated. Dough will be lumpy until shaped.
  3. Using as much flour as needed to prevent hands from sticking to dough, shape dough evenly into one log on baking sheet. Pat log to be about 3 inches wide, 8 inches long, and ¾ inch thick.
  4. Bake log until golden colored and almost firm to touch, about 30 minutes. White chocolate will bubble, that is ok. Cool log on baking sheet, away from oven, for 15 minutes. Reduce oven temperature to 325 degrees Fahrenheit.
  5. Using a very sharp knife, cut each log into ½ inch thick slices, on the diagonal. Turn each slice, cut side up, on same baking sheet with space in-between each piece and bake for an additional 30 minutes, or until golden brown. Biscotti may appear soft but will continue to firm as it cools.
  6. Once biscotti is cooled, melt white chocolate in a double boiler. Dip half of each piece of biscotti in white chocolate. Sprinkle with chopped pistachios if desired.