Cookielove: White Chocolate Pignoli Biscotti

There’s a lot going on in the month of December!  Party planning, holiday shopping, home decorating and cookie baking!  Other than keeping my biscotti jar filled throughout the year, I’m not often baking sweets.  Except for the holiday season, my Italian Christmas Cookie Tray and this year, my participation in Cookielove!

To kick off the cookie baking, my first batch of cookies filled two purposes, my biscotti jar and a baking request for a cookie swap party.  The “invited guest” does not like to bake so she asked that I bake her 6 dozen cookies.  When I bake for others I never experiment relying on my tried and true favorites. And, as those that know me, biscotti are my favorite.

I also wanted her to bring something different that others may be baking.  She’s Italian and I thought of the pignoli cookies to which transformed to the pignoli biscotti!  Half dipped in white chocolate for a little extra touch and taste tested by coworkers for unanimous thumbs up!   Olive oil infused with lemon peel adds a gentle lemon taste and the cornmeal mixed in the flour adds a nice crisp texture.

White Chocolate Pignoli Biscotti

Adapted from Biscotti Cookbook

2/3 cup pine nuts

2 cups whole wheat/white flour or unbleached all purpose white flour

¼ cup stone ground yellow cornmeal

¾ cup sugar

1 ½ teaspoon baking powder

¼ teaspoon salt

3 large egg, room temperature

2 tablespoons lemon juice

2 tablespoons grated lemon zest

½ teaspoon lemon oil *

1 egg white, lightly beaten

½ cup good quality white chocolate, chopped

1 tablespoon heavy cream

Preheat oven to 325 degrees.  Place pine nuts on baking sheet and toast for about 5 minutes, watching carefully to toast, not burn the nuts.  Remove and let cool.  Maintain oven temperature.

Combine the flour, cornmeal, sugar, baking powder and salt in a large bowl of an electric mixer.  Add the eggs, lemon juice, zest and lemon oil and beat on low speed to combine.  Remove the bow and stir in the pine nuts.  Dump the dough onto a lightly floured surface and briefly knead.  Divide dough into two parts and shape into two logs, about 12 – 14 inches long.  Place the logs on a baking sheet lined with parchment or Slipat.  Brush with egg white.    Bake for 25-30 minutes until firm to the touch and lightly golden brown.  Remove baking sheet to a wire rack and let cool for 10-16 minutes.  Maintain oven temperature.

Place logs on a cutting board and using a serrated knife, cut diagonal slices, about ½ inch thick.  Place the slices upright on the baking sheet and return to the oven to bake an additional 20 minutes.  Transfer to wire rack to cool completely.

Prepare the chocolate by combing the chocolate and cream in the top of a double boiler.  Melt gently, stirring often.  Dip one side of the biscotti into the chocolate.  Return to the wire rack to set.  Store biscotti in containers for up to one month.  Makes about 30 biscotti.

*To make the lemon oil:  Combine the zest from 1-2 lemons with ½ cup extra virgin olive oil in a heavy saucepan.  Gently warm the oil allowing the lemon to infuse into the oil.  Remove and allow to cool.  Store in a sealed jar for up to a week.  I use lemon oil for many dishes that I’d like to add a slightly lemony taste, as in sautéing fish, in vinaigrette or drizzled on veggies.

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December is #cookielove month!
Please join in on the #cookielove fun by linking up any cookie recipe from the month of December 2011. Don’t forget to link back to this post, so that your readers know to come stop by the #cookielove event! The twitter hashtag is #cookielove :).
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57 thoughts on “Cookielove: White Chocolate Pignoli Biscotti

  1. You are the biscotti queen Linda. How many different biscotti recipes have you made? It seems like the possibilities are just endless. (And endlessly delicious!)

  2. Pignoli biscotti? Oh, baby! These sound too good to be true, as-is, but then you go and dip them!!!!! I certainly hope you plan to share a photo or two of your Christmas Cookie Tray. Please! I’ve been real good all year … well, all December.

  3. First off, love the falling snowflakes – *so* much fun!! Second, is that a new profile pic? It looks like a similar shot only, something has changed…very nice. White chocolate is such a treat at Christmas time (and it looks so pretty too – matches your flakes :). I love the pine nuts and lemon zest in these biscottis Linda.

  4. I love all of the flavors and textures in your biscotti. I would like one with my coffee, now. How did you get snowflakes on your blog. Those are the only snowflakes that we ahve seen here in Chicagoland. Lots of #cookielove

  5. Oooh, I love biscotti’s! You have the best cookie and dessert recipes, well I think all of your reicpes are the best!

    I baked some oatmeal chocolate chip cookies with prunes the other day…they were so moist and delicious but didn’t get a chance to take a picture, the kids and hubby ate them all!

  6. Was thinking of you this mornings as I made a “to do” list – one item was “make biscotti soon”. And then I see this! I´m not a big chocolate fan but can always be tempted with a ltitle nibble of white chocolate…delicious.

  7. Your biscotti look gorgeous and the snow petals are really cute! Why am I never invited to a cookie swap party??? Maybe I should organise one myself 🙂 It sounds like an excellent idea.

  8. Hehe, echoing Kristy’s statement – I should think with all the practice you must surely make the world’s best biscotti – You should try something similar to what Kristy does with her banana bread quest – a biscotti quest to find truly the best one around 😉 You know, I still haven’t got around to trying making biscotti myself – something to do in the new year I think – my food schedule is pretty packed for the next few weeks 🙂

  9. I LOVE white chocolate on anything, but the idea of biscotti with pignoli is scrumptious!

    I echo Charles – go for the best biscotti recipe! You are THE perfect blogger to do it… (and we all profit from it later… he, he, he)

  10. You are seriously the biscotti queen, Linda! Always such unique, wonderful recipes. I’m particularly loving this recipe since it’s white chocolate (because I’m that crazy girl who doesn’t like chocolate). Well, at least I’ve got Kristy on my team. 😉

      1. Seems like I’ve been getting referred to that title quite a bit! Never thought of myself in that way…possibly I should be BiscottiQueen instead of Spicegirlfla!!

  11. These look so incredibly good! I am a sucker for anything with pine nuts, plus my Meyers lemons are starting to ripen, so these {a gluten-free} version are definitely going on my list to bake! Happy to find your blog through #cookielove!

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