• 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

    Yield: 14 biscotti

    Ingredients

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

    Directions

    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 butter, 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" tall. 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 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.

    Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!

    Adapted from: Fresh April Flours
    « Peanut Butter Brownies
    Peanut Butter Tart »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published.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

    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

    • Mint To Be Brownies
    • Ombré Mocha Mousse
    • Chai Semlor (Swedish Fat Tuesday Cream Buns)
    • Huachibolas (Mexican Jam & Cream Cheese Rolls)

    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
    • Frostings
    • Macarons
    • Mini Pies & Pop Tarts
    • Muffins
    • Other Desserts
    • Pâtisserie
    • Pies & Tarts
    • Pizza
    • Pretzels
    • Puddings & Mousses
    • Quick Breads
    • Rice Crispy Bars
    • Roulades
    • Sandwich Cookies
    • Savoury Bakes
    • Scones
    • Spice Blends
    • 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

    © 2019–2023 Fikabrod, LLC
    All Rights Reserved