key lime pistachio biscotti dipped in white chocolate

I’m normally not a fan of biscotti. I always found the texture to be horrible and dry. That all changed when I participated in the food blogger cookie swap during December 2012. Cari of Fatgirl Hedonist sent me a dozen key lime pistachio biscotti dipped in white chocolate. It was the best effing biscotti EVER. So I decided to bite the bullet and make it yesterday since she posted the recipe on her blog. I had to shell the pistachio because I’m an airhead and never thought to get the already shelled kind.
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1 1/2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 cup sugar
zest of 2-3 regular key limes
1 egg
1 egg yolk
1 teaspoon vanilla
1 cup pistachios
the juice of 1 key lime
1 bag ghiradelli white chocolate chips

– preheat oven to 325 degrees
– in a large bowl, sift together the flour, salt, and baking powder
– add sugar and lime zest to the bowl and mix to combine
– in a small bowl, beat the egg and egg yolk
– add vanilla and lime juice and beat again
– add pistachios to the large bowl and mix
– slowly incorporate the egg mixture with the dry ingredients
– mix thoroughly (use your hands if you have to)
– place dough in a 14inx3in log on a parchment lined cookie sheet
– bake for 30 minutes at 325 degrees
– cool completely on a wire rack and turn oven temp down to 275
– take the log off the parchment paper and place on cutting board to cut 1/2in slices of biscotti
– place the cut biscotti on a parchment lined cookie sheet cut side down and bake again at 275 degrees for 15 minutes
– cool completely on wire rack
– melt chocolate in a double boiler and use a spoon or spatula to spread an even layer of white chocolate on a side of the biscotti
– place in refrigerator for about 10 minutes to harden the chocolate
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