The only biscotti cookie I’ve ever made is my mom’s Twice Baked Walnut Cookies. Biscotti are fantastic and since I’m having a little tea/coffee get together tomorrow night, I thought a hard biscuity cookie would be a nice addition to my table. But, I wanted to try something new. I updated a typically bland cookie by including cranberries and white chocolate. I also threw in some orange and almond flavors to make it a little brighter and springy.
The longer you cook these biscotti, the crunchier they will be. If you’re a fan of dunking in your coffee or tea, bake them a few minutes longer so they don’t just dissolve when they hit the hot liquid. Also, I highly recommend after the first bake, you cut the logs with a serrated knife in a gentle sawing action. A straight edged blade will not work nearly as well. These cookies make beautiful gifts for new neighbors or someone you love (cough – Mom!). Drizzle with a little white chocolate, or dip the bottoms in white or dark chocolate for a truly impressive look.
1/4 cup butter
3/4 cup white sugar
1/2 teaspoon orange extract
1/2 teaspoon almond extract
1 egg white
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 ounces white chocolate, chopped
1/2 cup dried cranberries
1 cup slivered almonds (if you have time, toast the almonds in a 375 degree oven until just lightly browned)
- In a large bowl, cream together butter, sugar, orange extract, and almond extract with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and almonds. Cover, and chill for 30 minutes, or until dough is no longer sticky.
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.
- Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
- Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.
3 thoughts on “Spring Biscotti”
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What a fabulous recipe for biscotti. Perfect for with a cuppa.