Preheat the oven to 350F. Line a large baking shet with parchment paper.  

In a large mixing bowl, whisk together the flour, sugars, baking powder, spices, salt, and orange zest. Pour in oil, Tache Pistachio Milk, and vanilla extract. Use a wooden spoon or rubber spatula to combine until fully incorporated and a soft dough forms. Once the dough starts to come together, form it into a ball. The texture should be slightly dry, but smooth enough to cohesively come together.  

Cut the dough ball in half and transfer to the prepared baking sheet. Form each half into a rectangle about 9” long, 3” wide, and ½” thick. Leave several inches between each dough half. Sprinkle raw sugar over dough. Bake for 23-25 minutes until light golden brown. Let cool for 10 minutes. Reduce oven temp to 325F.  

Using a sharp serrated knife, cut each rectangle crosswise into 1.5” thick slices. Place the slices upright back on to the baking sheet. Bake for another 23-25 minutes until golden brown and mostly dry. Allow cooling for at least 1 hour. The more they cool the drier and crispier the texture will be.  

Set a wire cooling rack on top of a large baking sheet. Once biscotti's are dry, dip half of the biscotti into the melted white chocolate. Place dipped biscotti onto wire cooling rack. Immediately sprinkle over chopped pistachios. Repeat with remaining biscotti's. Let chocolate set for 45 min-1 hour. Enjoy!