White Chocolate and Pistachio Biscuit Recipe

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White Chocolate and Pistachio Biscuit Recipe

This white chocolate and pistachio cookie is irresistibly delicious!

Think of it as a giant sugar cookie topped with white chocolate, pistachios, and freeze-dried raspberries. Break it into pieces and enjoy its flavor with your loved ones on a holiday.

Preparation time:
35 minutes
Total time:
2 hours and 25 minutes
Yield:
15 to 25 pieces

Ingredients:

  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup packed light brown sugar
  • 1 1/2 teaspoons orange zest
  • 1 teaspoon pure vanilla extract
  • 7 tablespoons refined coconut oil, melted and divided
  • 2 cups all-purpose flour
  • 3/4 teaspoon fine salt
  • 2/3 cup raw, unsalted pistachios, roughly chopped
  • 2 1/2 cups (15 oz) white chocolate chips
  • 1/4 cup freeze-dried raspberries, coarsely chopped

How to Make White Chocolate and Pistachio Cookies:

White Chocolate and Pistachio Biscuit Recipe


  1. Preheat the oven to 350°F (175°C). Line an 18x13-inch baking sheet with parchment paper, leaving a 1-inch overhang on the long sides.

  2. In a large bowl, whisk together the granulated sugar, melted butter, brown sugar, orange zest, vanilla extract, and 6 tablespoons of coconut oil until smooth. Add the flour and salt, and mix until well combined.

  3. Finely grind 1/3 cup of the pistachios, then mix them into the dough until incorporated. Spread the dough into an even, thin layer to the edges of the pan. Bake for 20 to 22 minutes, or until golden brown. Let it cool completely on the baking sheet for about 1 hour.

  4. Place the white chocolate chips and remaining tablespoon of coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each interval, until melted and smooth, about 1 to 2 minutes. Spread the melted chocolate evenly over the cooled cookie.

  5. Roughly chop the remaining 1/3 cup of pistachios. Sprinkle the pistachios and freeze-dried raspberries evenly over the chocolate. Refrigerate until the chocolate is set, about 30 minutes.

  6. Using the parchment paper overhang, lift the cookie out of the pan. Break or cut it into pieces.

These cookies can be stored in an airtight container in the refrigerator for up to 5 days. Enjoy!

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