Pistachio and White Chocolate Cantucci
- Vegetarian
- Difficulty: Average
- Prep time: 30 min
- Cook time: 35 min
- Makes: 30 pieces
- Cost: Average
PRESENTATION
Cantucci al pistacchio e cioccolato bianco are, honestly, the kind of biscuits that really show off what Tuscany does best—turning simple ingredients into something truly special. Folks in the region have been making these biscotti pistacchio cioccolato bianco as a twist on the original almond cantucci for a while now. Seriously good stuff. Known for their crunchy bite and long, skinny slices, these treats are just delightful.
What really sets this ricetta cantucci pistacchio cioccolato bianco apart is the way toasted pistachios add a nutty flavor, while melted white chocolate brings in a creamy sweetness. And look, they get that golden color from baking the dough twice—a classic Tuscan move—resulting in a biscuit that’s crisp on the outside but still a little moist in the middle when fresh out of the oven. Plus, pairing these cantucci toscani al pistacchio with a glass of Vin Santo is a traditional way to end a meal in Tuscany.
The sweet, fragrant wine perfectly complements the tender texture and rich taste of the cookies. Unlike the usual almond version, this batch offers a sweet and buttery flavor, thanks to all that white chocolate and pistachio. For real, it's the kind of treat that's great for a big family gathering or just a cozy snack with coffee. And here's the thing, some folks in Tuscany even dip these biscotti tradizionali italiani right into their wine, creating a real soft, melt-in-your-mouth bite. Whether you're interested in trying new dolci al pistacchio e cioccolato bianco or just want something different from the usual biscotti secchi italiani, this recipe brings a taste of the dolci tipici toscani into any kitchen. The mix of crunch and sweetness is hard to beat. Pretty much, these cantucci are a perfect way to enjoy a little piece of Tuscany at home.
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INGREDIENTS
- Ingredients for 30 Biscotti
- Unsalted pistachios 1 ¼ cup (150 g) - shelled
- White chocolate 2.1 oz (60 g)
- Type 00 flour 2 ½ cups (300 g)
- Baking powder ½ tsp (2 g)
- Eggs 2
- Sugar ⅓ cup (80 g)
- Fresh liquid cream ¼ cup (60 g)
- Fine salt 1 pinch
- for brushing
- Eggs 1
How to prepare Pistachio and White Chocolate Cantucci
To prepare the pistachio and white chocolate biscotti, first start by toasting the unsalted shelled pistachios: evenly place them on a baking sheet lined with parchment paper; bake in a static oven preheated to 320°F for 20 minutes (or in a fan oven at 285°F for 15 minutes) 1. During baking, ensure the pistachios do not darken too much: if they do, remove them immediately and place them in a small bowl. Meanwhile, coarsely chop the white chocolate 2 and then melt it in a double boiler, ensuring the water below does not touch the bowl's bottom (alternatively, you can melt it in the microwave on the lowest setting). Now proceed with preparing the dough by heating the cream in a saucepan 3.
When the cream reaches a boil, add it to the melted chocolate 4 and stir with a spoon until you obtain a smooth and creamy texture. Set the cream aside to cool. In a stand mixer fitted with a whisk, beat the whole eggs and sugar 5, and when they are whipped, add the warm cream and chocolate mixture 6.
Meanwhile, in a separate bowl, sift the flour, baking powder, and a pinch of salt 7 and then gradually add them to the mixture one spoon at a time 8. Once the ingredients are well combined, replace the whisk with a paddle attachment, and then add the toasted pistachios, continuing to mix 9.
At this point, turn the dough onto a lightly floured work surface and divide it into 2 parts with a spatula 10. Shape each piece into a loaf about 14 inches long 11, then place them on a baking sheet lined with parchment paper 12.
Brush the loaves with beaten egg 13 and then bake in a static oven preheated to 375°F for 20 minutes (or in a fan oven at 340°F for 10-15 minutes) for the first bake. After the first baking 14, remove the loaves, place them one at a time on a cutting board, and with a sharp knife, cut them diagonally with a clean and decisive cut to avoid breaking the biscotti; you should obtain 30 slices, each about 0.4 inches thick 15.
At this point, place the biscotti with the flat side up back on the baking sheet, side by side 16. Bake the biscotti again in a static oven lowering the temperature to 340°F for 15 minutes (or in a fan oven at 300°F for 8-10 minutes). Once ready 17, remove them and let them cool completely on a wire rack, then serve and enjoy the pistachio and white chocolate biscotti 18.