White Chocolate Dipped Biscotti


12 people

Cooking Time

1 hour

Total Time

1 hour

  • ¾ cup white sugar

  • ½ cup unsalted butter, softened to room temperature

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 2 cups flour

  • 1 ½ teaspoon baking powder

  • ½ teaspoon salt

  • ½ cup pistachios, chopped

  • ½ cup Sun-Maid Peach Golden Raisins

  • 2 tablespoons raw sugar

  • 1 cup white chocolate, melted

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    1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper
    2. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla extract until smooth. 
    3. In a separate bowl, mix flour, baking powder, salt and slowly beat into butter mixture. Fold in chopped pistachios and Sun-Maid Peach Golden Raisins.
    4. Transfer dough to a prepared baking sheet and shape it into a log. Sprinkle with raw sugar and bake for 30 minutes. Remove from the oven and place on a cutting board. Cut into ½ inch thick slices and place back on the baking sheet. Bake for an additional 15 minutes, flipping halfway through. 
    5. Melt white chocolate in the microwave for 30-second intervals until melted. Dip the bottom of each biscotti in chocolate and let cool until hardened. 
    6. Store in an airtight container and enjoy with coffee! 

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