White Chocolate Pistachio Biscotti

A recipe for cookies using a box mix? Oh, why not!

I found this recipe on the blog Inspired By Charm. And it is a keeper.

Easy! And delicious! I think this is one of the best biscotti I have made.

I did not use the white chocolate for the drizzling after baking. Maybe next time.

1 package (17.5 oz) sugar cookie mix

1 box (4 oz) instant pistachio pudding mix

1/4 cup flour

1/2 cup melted butter

2 eggs

1/4 cup white chocolate chips, chopped

1/2 cup salted pistachios, finely chopped (plus more for garnish)

8 ounces white chocolate melting wafers, melted

Begin by preheating your oven to 375 degrees F.

Line a baking sheet with parchment paper.

In a large bowl, whisk together the sugar cookie mix, pistachio pudding mix, and flour.

Add the melted butter and eggs, stirring until a dough begins to form.

Fold in the chopped white chocolate and pistachios until evenly combined.

Divide the dough into halves and shape each portion into a log approximately 14 inches long and 2 inches wide.

Place both logs on the prepared baking sheet, leaving space between them.

Bake for 18-20 minutes or until the logs are lightly golden and set.

Remove from the oven and let them cool for 20 minutes.

Meanwhile, reduce the oven temperature to 250 degrees F.

Using a sharp knife, slice each log into 3/4-inch thick biscotti pieces.

Arrange the slices cut side down on the baking sheet.

Bake for 30 minutes, then flip each biscotti over and bake for an additional 20 minutes or until they are crisp and fully dried.

Transfer to a wire rack and let them cool completely.

Once cooled, dip one end of each biscotti into the melted white chocolate, then sprinkle with additional chopped pistachios.

Let the chocolate set before serving or storing.

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