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    Home » Recipes » Cookies » White Chocolate Dipped Key Lime & Pistachio Biscotti Recipe

    Published: Dec 12, 2012 · Modified: Oct 13, 2022 by Cari · This post may contain affiliate links. · 3 Comments

    White Chocolate Dipped Key Lime & Pistachio Biscotti Recipe

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    What could be more delicious than crisp pistachio biscotti cookies dipped in white chocolate?! Infusing those biscotti with Florida key lime juice and zest! These delicious Italian cookies get a Florida twist with the bright and tart flavor of key lime.

    I decided to join a 2012 food blogger cookie swap because I wanted to meet other food bloggers throughout the country. However, I didn't realize it would lead to me publishing my first recipe.

    The inspiration for this recipe comes from Hedy Goldsmith's cookbook, Baking Out Loud. Hedy is a true inspiration to anyone who loves desserts and her cookbook makes any home cook feel capable of making restaurant grade desserts. I hope you enjoy them as much as I did!

    What are biscotti?

    Biscotti are traditional Italian cookies. Classic biscotti cookies are dry and crisp, so they are ideal for dipping in hot coffee or tea. Sometimes biscotti are dipped in melted chocolate and have nuts in them.

    The word Biscotti means baked twice. First to get the dough cooked and then once again to make sure the cookies are crisp. After their second bake I brush or dip the bottom of these white chocolate dipped key lime and pistachio biscotti with melted white chocolate. Any left over chocolate is then drizzled over the top.

    Ingredients

    • all-purpose flour
    • baking powder
    • kosher salt
    • sugar
    • lightly salted pistachios
    • large eggs
    • key lime
    • vanilla extract
    • white chocolate chips

    Instructions

    • Preheat oven to 325 degrees and position rack in the center of the oven. Line a baking sheet with parchment paper.
    • Sift together the flour, baking powder and salt.
    • In a large bowl combine the lime zest and sugar. Add the flour mixture and pistachios, mix until combined.
    white chocolate dipped key lime & pistachio biscotti recipe
    combining the sugar and lime zest
    • In a small bowl whisk together the eggs, egg yolk, lime juice and vanilla until well blended. Pour the egg mixture over dry ingredients. Don't be afraid to get dirty and with you hands mix everything together. It will seem very dry at first but will come together and form a wet dough.
    • Scrape the dough onto the prepared baking sheet. Using wet hands, form the dough into a log about 14 inches by 3 inches. Rewet your hands if they get sticky again.
    white chocolate dipped key lime & pistachio biscotti recipe
    pouring out the dough onto your cookie sheet
    • In a small bowl whisk together the eggs, egg yolk, lime juice and vanilla until well blended.
    • Bake for 33-35 minutes, until the log is light brown and gives slightly when pressed. DON'T OVERBAKE!
    • Transfer the baking sheet to a wire rack and let cool completely.
    • Reduce the oven temperature to 275 degrees.
    • Carefully remove the log from the parchment paper and place onto a cutting board. Using a serrated knife and a sawing motion, cut the log on the diagonal into ½ inch thick slices.
    white chocolate dipped key lime & pistachio biscotti recipe
    slicing the biscotti after their first bake
    • Line the baking sheet with a fresh piece of parchment paper.
    • Place the slices on the baking sheet, cut side down with a little bit of space between each slice. Bake for 15-18 minutes until the are dry.
    • Transfer the baking sheet back to the wire rack and let cool completely. Now you can end here if you don't want chocolate on the biscotti; they're delicious either way.
    white chocolate dipped key lime & pistachio biscotti recipe
    Turning the biscotti over for their second bake
    • Melt about half of the white chocolate in a bowl over a saucepan of simmering water, stirring occasionally.
    • Once it's melted, add the remaining chocolate and stir.
    white chocolate dipped key lime & pistachio biscotti recipe
    preparing the white chocolate and pistachio

    When all of the chocolate is melted, using a spatula spread the white chocolate along one of the sliced sides of the biscotti then place face-down onto the parchment paper.

    white chocolate dipped key lime & pistachio biscotti recipe
    white chocolate dipped biscotti

    If you have any leftover melted chocolate, you can drizzle it over the top of the biscotti. Once you've drizzled the remaining chocolate, sprinkle some crushed pistachios over the top.

    How to cut your biscotti without cracking or breaking them

    Allow the biscotti to cool down completely on a cookie rack before slicing into them. Carefully transfer the biscotti loaves to a cutting board. Use a serrated knife to slice the biscotti loaf at an angle into about ½-inch thick slices.

    How to store your biscotti to keep them fresh

    Store your cooked biscotti in an air-tight container for up-to 5 days.

    Check out these other cookie recipes

    • guava white chocolate cookies
      Guava White Chocolate Cookies
    • white chocolate pistachio cookies
      white chocolate pistachio cookies
    • caramelized white chocolate and espresso cookies
      Caramelized White Chocolate and Espresso Cookies
    • Sea Salt, Pistachio and Dark Chocolate Chip Cookie Recipe
    Print Recipe
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    White chocolate dipped key lime & pistachio biscotti recipe

    Biscotti made with key lime and pistachios then dipped in white chocolate
    Prep Time30 mins
    Cook Time55 mins
    Total Time1 hr 25 mins
    Course: Dessert
    Cuisine: Italian
    Servings: 10
    Calories: 452kcal
    Author: Cari

    Ingredients

    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • ¼ teaspoon kosher salt
    • 1 cup sugar
    • Zest of 3 key limes
    • 1 ½ cup of lightly salted pistachios
    • 2 extra large eggs
    • 1 extra large egg yolk
    • Juice of 1 key lime
    • 1 teaspoon of vanilla extract
    • 1 11 oz package of high quality white chocolate chips

    Instructions

    • Preheat oven to 325 degrees and position rack in the center of the oven. Line a baking sheet with parchment paper.
    • Sift together the flour, baking powder and salt.
    • In a large bowl combine the lime zest and sugar. Add the flour mixture and pistachios, mix until combined.
    • In a small bowl whisk together the eggs, egg yolk, lime juice and vanilla until well blended. Pour the egg mixture over dry ingredients. Don't be afraid to get dirty and with you hands mix everything together. It will seem very dry at first but will come together and form a wet dough.
    • Scrape the dough onto the prepared baking sheet. Using wet hands, form the dough into a log about 14 inches by 3 inches. Rewet your hands if they get sticky again.
    • Bake for 33-35 minutes, until the log is light brown and gives slightly when pressed. DON'T OVERBAKE!
    • Transfer the baking sheet to a wire rack and let cool completely.
    • Reduce the oven temperature to 275 degrees.
    • Carefully remove the log from the parchment paper and place onto a cutting board. Using a serrated knife and a sawing motion, cut the log on the diagonal into ½ inch thick slices.
    • Line the baking sheet with a fresh piece of parchment paper.
    • Place the slices on the baking sheet, cut side down with a little bit of space between each slice. Bake for 15-18 minutes until the are dry.
    • Transfer the baking sheet back to the wire rack and let cool completely. Now you can end here if you don't want chocolate on the biscotti; they're delicious either way.
    • Line a second baking sheet with parchment paper
    • Melt about half of the white chocolate in a bowl over a saucepan of simmering water, stirring occasionally.
    • Once it's melted, add the remaining chocolate and stir.
    • When all of the chocolate is melted, using a spatula spread the white chocolate along one of the sliced sides of the biscotti then place face-down onto the parchment paper.
    • If you have any leftover melted chocolate, you can drizzle it over the top of the biscotti. Once you've drizzled the remaining chocolate, sprinkle some crushed pistachios over the top.
    • Place the baking sheet with the biscotti in the refrigerator for a couple of minutes to speed up the hardening process of the chocolate. Once the chocolate has solidified, store the biscotti in an airtight container for up to 2 weeks (not that they'll last that long, but just in case)

    Notes

    If you have any left over melted white chocolate and/or pistachio crumbs you can drizzle it over the top of the biscotti cookies.

    Nutrition

    Serving: 1cookie | Calories: 452kcal | Carbohydrates: 60g | Protein: 9g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 145mg | Potassium: 322mg | Fiber: 2g | Sugar: 42g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

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    Categories: Cookies

    Reader Interactions

    Comments

    1. Anonymous says

      December 12, 2012 at 4:04 pm

      That sparkle of green is calling my name!! Mmmm... this is such a refreshing treat after all the heavy chocolate items advailable during the holiday season. Great choice for the swap 🙂

      Reply
    2. Mollie says

      December 12, 2012 at 8:25 pm

      oh yum!! This sounds sooo good!! I think I may have to make it soon 😉

      Reply
    3. Nina Fleming says

      March 13, 2016 at 7:16 pm

      That looks SO good!! Definitely going to try it out! 🙂 Kathy Ramos

      Reply

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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

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