Grandpa Joe's
Biscotti with Pistachio and Raisin

All biscotti are good, but this one is extra special!

About this recipe

Biscotti (pronounced bis-koe'-tee) is Italian for biscuits, and is derived from biscottare, which means twice-baked.  Traditionally, biscotti are baked to a dry consistency, and are not frosted, making them a preferred accompaniment to coffee and wine.  This version deviates from tradition somewhat.  They are frosted (although this can be optional), and are typically not cooked to complete dryness, thus producing a softer result.

Ingredients

  • 4 ounces salted butter
  • 8 ounces sugar
  • 3 eggs, separated
  • 1½ teaspoons vanilla extract
  • zest of 2 lemons
  • 13½ ounces unbleached all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 6 ounces shelled whole pistachio nuts
  • 6 ounces golden raisins
  • 4 ounces white chocolate

Directions

  1. In a mixing bowl, cream the butter and ½ cup of the sugar until light and fluffy.  Beat in the egg yolks, vanilla extract, and lemon zest. 
  2. In another bowl, combine the flour, baking powder, and salt, and add to the creamed mixture, mixing just until crumbly.
  3. Fold in the nuts and raisins.
  4. In a separate bowl, beat the egg whites until soft peaks form, and beat in the remaining sugar, beating until the meringue is stiff, but not dry.  Fold the meringue into the crumbly dough, mixing until it clings together.
  5. Place the dough on a floured, parchment paper-lined baking sheet in roughly two equal portions.  Using a spatula or frosting knife, form each portion into a 2 x ½ x 16 inch log – separating the two logs by about 2 inches.
  6. Bake in the middle of a preheated 325° F oven for 25 to 35 minutes, or until set and golden brown.  Transfer the logs to a cooling rack, and let cool for 5 minutes.
  7. Place the logs on a cutting board, and using a serrated knife, slice diagonally into ½-inch pieces.  Place the slice upright on a parchment paper-lined baking sheet and return to the oven at 300° F for 10 to 15 minutes to dry slightly.  Transfer the slices to a cooling rack, and let cool completely before adding the chocolate glaze.
  8. Crumble the white chocolate squares and place them in a small (preferably metal) bowl that fits snugly over a sauce pan nearly filled with barely simmering, but not boiling, water.  The bowl should not be in contact with the hot water.  Stir the chocolate with a rubber spatula until melted and smooth.  Working quickly, frost each biscotti slice.  Let the slices stand, uncovered, at room temperature until the chocolate has set completely.
  9. Store the biscotti in a tightly covered container.  Do not refrigerate!
Ready for the oven.
Biscotti plated and ready for the party!

Notes

  • The wide range of baking times is necessary to accommodate differences in egg size (i.e., moisture content).
Posted: February 2014.