Italian treat

Make your own biscotti in the oven for a tasty coffee accompaniment

white chocolate biscotti with apricots and pistachios
Did you know? Biscotti is the plural form of biscotto, a term that originates from the Latin word biscoctus, meaning twice-cooked.



  • 8 ounces white chocolate
  • 2 cups sifted unbleached flour
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup granulated sugar
  • 8 ounces shelled whole salted pistachios
  • 1 cup dried apricots, thinly sliced
  • 4 large eggs
  • 2 teaspoons vanilla


  • Chop chocolate in a food processor.
  • Sift together flour, baking soda, salt and sugar in a large mixing bowl.
  • Add about a cup of the sifted dry ingredients to the chocolate and pulse until the mixture is fine and powdery.
  • Stir the processed mixture into the mixing bowl with the remaining dry ingredients. Then stir in in the pistachios and dried apricots.
  • Whisk the eggs and the vanilla in a separate bowl until blended.
  • Stir the egg mixture into the dry ingredients with a wooden spoon, mixing until thoroughly moistened.
  • Stretch out two 20-inch lengths of plastic wrap on a work surface.
  • Spoon the dough down the center of each sheet, forming a foot-long strip in the middle of each piece of plastic wrap.
  • Fold plastic wrap over each strip to form two 15-inch-long, 3-inch-wide and ¾-inch-tall strips, squaring the ends.
  • Place dough strips on a cookie sheet and freeze for at least 3 hours or until you’re ready to bake.
  • Preheat oven to 300 degrees.
  • Remove dough from freezer and unwrap. Place each dough strip on a parchment-lined baking sheet and bake for 50 minutes.
  • Remove from oven and, while holding the loaves with a towel, cut the loaves into ½-inch-wide biscotti. Place the biscotti pieces on unlined cookie sheets.
  • Reduce oven temperature to 275 degrees and bake 40 minutes more.
  • Cool completely and serve.

Local chef Terry John Zila caters events, teaches cooking classes and crafts stunning cakes in the Twin Cities. Learn more at