These festive White Chocolate and Pistachio Cantucci Biscuits are incredibly easy and make a perfect foodie gift for your loved ones this Christmas!
Baking is just so much fun, especially at Christmas time. I seem to bake way more than I normally do during the holidays I’m not sure why, maybe because I’m full of Christmas cheer and want to indulge in the sweeter things in life.
This week I’m been making these White Chocolate and Pistachio Cantucci Biscuits packed full of sweet, candied fruit jewels. I love the little pops of colour the candied fruit gives to these little biscotti, making them extra festive and fun.
TRY MY ORANGE CHOCOLATE CANTUCCI!
I cannot tell you how easy these are to make….if you don’t mistake salt for sugar that is (one friend’s funny kitchen disaster story that I couldn’t help but laugh at whilst making these, we’ve all been there). But really, there’s not much work involved and they are guaranteed to turn out perfectly delicious and SO pretty!
The cookie dough is so easy, I simple mix the flour, sugar and a little salt together then add the whisked eggs. I keep mixing until a dough forms then add the candied fruit. I knead the dough just a little with a small amount of flour until the candied fruit is evenly dispersed throughout the cookie dough.
The dough is then cut in half and formed into two logs. I then bake the logs for around 20 minutes until they are a lovely golden brown colour. Once they have cooled a little I cut the logs diagonally into the cantucci biscuits and bake once more for around 10 minutes.
How cute are they?…..
Then comes the really fun part. I melt white chocolate until it’s silky and luscious then dip one end of each biscuit into the chocolate and finish by sprinkling over some pistachios. SO MUCH YUM!
These are absolutely perfect with a steaming cup of hot chocolate or a little glass of Vin Santo and also make the cutest foodie gift. Divide the cantucci into little clear cellophane gift bags tied with a pretty ribbon and give them to your loved ones this Christmas….everyone loves a gift of something sweet 🙂
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PIN FOR LATER
White Chocolate and Pistachio Cantucci Biscuits
- 1 3/4 cup (250g) plain flour ,plus extra for dusting
- 2 free range eggs plus 1 yolk
- 1 tbsp runny honey
- 3/4 cup (150g) sugar
- 1/3 cup (70g) candied fruit
- 1/2 cup (100g) white chocolate
- 1/8 cup (20g) pistachios ,crushed
- 1 pinch salt
- Preheat the oven to 180°C. Place the flour, sugar and salt in a large mixing bowl and mix together. Whisk the eggs together with a fork and add the honey. Make a well in the centre of the flour mixture and add the eggs and honey. Using a fork whisk the eggs gradually incorporating the flour mixture until a dough forms.
- Add the candied fruit and knead until they are evenly dispersed throughout the cookie dough (you may need a little extra flour if it's too sticky). Cut the dough in half and shape into two logs on two lined baking trays roughly 2cm thick and 4 cm wide. Bake in the oven for around 20 minutes until golden.
- Turn the oven down to 130°C. Once the cookie logs are just cool enough to touch cut them diagonally into individual cookies. Place them flat on a baking tray and bake in the oven for around 10-20 minutes until nice and crisp but not coloured.
- Once the cantucci are cooled melt the white chocolate in a heat proof bowl over a small pot of simmering water (making sure the water does not touch the bowl). Dip each biscuit in the white chocolate using a spoon or knife to remove the excess then sprinkle each biscuit with the crush pistachios. Leave the chocolate to to cool and set. Serve.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan oven
- Read more about how the nutritional information is calculated here