• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fikabröd

  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
menu icon
go to homepage
  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Subscribe / Gift
    • Past Box Shop
    • What’s Inside
    • Recipes
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Biscotti

    Blood Orange Pistachio White Chocolate Biscotti

    11 October 2019 by Becky at Fikabröd Leave a Comment

    Leave a Review

    When brainstorming recipe ideas for the LorAnn blood orange oil from our October box, I guess I shouldn’t be that surprised that I came up with biscotti, as blood oranges always make me think of Italy 🍊🇮🇹 Partially because blood oranges are so prevalent there and partially because the first time I ate one, I was in Milan doing study abroad in high school. (I had never seen a blood orange before, and at first I thought something was wrong with it 🤦🏼‍♀️)

    These blood orange pistachio white chocolate biscotti are just darn Y-U-M-M-Y. The recipe makes a small batch, and if I hadn’t been recipe testing and wanting feedback, I probably wouldn’t have shared any! 😆

    Print

    Blood Orange Pistachio White Chocolate Biscotti

    Print Recipe
    Pin Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Yield: 14 biscotti 1x

    Ingredients

    Scale
    • 1 Tbsp unsalted butter, melted & cooled slightly
    • 3 Tbsp (37g) neutral oil
    • 1 large egg, room temp
    • 2 tsp LorAnn Blood Orange Oil
    • ½ cup (99g) granulated sugar
    • 1 ¾ cup + 1 Tbsp (220g) all-purpose flour
    • 1 tsp baking powder
    • ¼ tsp salt
    • ¾ cup (100g) unsalted pistachios, finely chopped
    • ½ cup (85g) white chocolate chips
    • 1 large egg beaten with 1 Tbsp water

    Instructions

    1. Heat oven to 350°F. Line baking sheet with parchment paper, then lightly flour parchment. Set aside.
    2. In a medium bowl, whisk together melted butter, neutral oil, egg, blood orange oil, and sugar until well combined.
    3. In a large bowl, mix together flour, baking powder, salt, pistachios, and white chocolate chips. Add wet mixture to dry ingredients, gently mixing with wooden spoon or your favourite spatula until all is well combined.
    4. Turn dough out onto baking sheet and divide into two equal pieces. With floured hands, pat each piece of dough into a slab that is roughly 7" by 4" and ¾" thick. Brush top and sides of slabs with egg wash.
    5. Bake for 20–22 minutes or until the tops and sides of slabs are lightly browned. Remove from oven, but don’t turn off the heat just yet! Put baking sheet on wire rack and let cool for 10 minutes.
    6. Once dough will no longer burn your fingers (but is still warm), cut into 1" slices using a serrated knife. Set slices cut side up on baking sheet. Return to oven and bake for 8 minutes.
    7. Remove from oven, flip all biscotti over, then return to oven for another 8 minutes.
    8. Remove baking sheet from oven and place on wire rack to cool for 3 minutes. Then transfer biscotti from baking sheet to wire rack to finishing cooling.

    Notes

    Adapted from: Fresh April Flours

    Did you make this recipe?

    We can’t wait to see what you bake, so tag us @fikabrodbox!

    « Peanut Butter Brownies
    Peanut Butter Tart »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

    More about Fikabröd & me →

    My Current Favourites

    • Cheese Tea Sandwich Cookies
    • Aish el Saraya (Levantine “Bread of the Palace”)
    • Lemon Curd Tart with Gluten-Free Fonio Crust
    • Lychee-Strawberry Cookies

    More Deliciousness

    • Babkas
    • Biscotti
    • Biscuits
    • Biscuits (Cookies/Crackers)
    • Blondies
    • Brownies
    • Buns & Rolls
    • Cakes
    • Cakesicles & Cake Pops
    • Cheesecakes
    • Cobblers
    • Coffee Cakes
    • Confectionery
    • Cookies
    • Cornbread
    • Crackers & Crunchies
    • Cupcakes
    • Doughnuts
    • Gift Guides
    • Macarons
    • Midsommar
    • Mini Pies & Pop Tarts
    • Muffins
    • No-Bake
    • Other Desserts
    • Pâtisserie
    • Pies & Tarts
    • Pizza
    • Pretzels
    • Puddings & Mousses
    • Quick Breads
    • Rice Crispy Bars
    • Roulades
    • Sandwich Cookies
    • Savoury Bakes
    • Scones
    • Spice Blends
    • Spreads & Frostings
    • Stuffed Cookies
    • Traybakes
    • Whoopie Pies
    • Yeast Breads

    Keep in Touch

    Join our email list for a discount on your first order, plus updates, recipes, & more!
    * = required field

    Footer

    ↑ back to top

    Yum Yummy Yum

    • Subscribe
    • Past Box Shop
    • Previous Boxes
    • Recipes

    Let’s Be Pals

    Fikabröd is proud to be a
    woman-owned small business 💙

    Fikabröd

    • Contact
    • FAQ
    • Privacy Policy
    • Terms & Conditions

    © 2019–2025 Fikabrod, LLC
    All Rights Reserved

    This website uses cookies to ensure you get the best experience on our website. By continuing to use our website, you consent to all cookies in accordance with our Privacy Policy.Got it!Privacy policy