HOLIDAY BISCOTTI
These can be made ahead of time. Arrange in single layer in airtight container and chill up to 5 days or freeze up to 2 weeks. I cut mine at a slight angle to make them a bit longer. Also, I only got about 2 dozen biscotti from this recipe because I cut them about 3/4-1-inch wide. Any thinner and they would have crumbled. Allow...
Provided by Opal Jackson-Cakmak
Categories Cakes
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar, eggs, oil, and almond extract or Amaretto liquor in large bowl until well blended. Add flour mixture and beat until smooth. Stir in pistachios, dried cranberries, and 3/4 cup chopped white chocolate by hand. Divide dough in half and form into two 12-inch-long strips on prepared baking sheet, spacing strips 3 inches apart. Using wet fingertips, shape each strip into 3-inch-wide log, pressing for even thickness. Logs may look slightly lumpy, but try to make the top as smooth as possible by pressing the cranberries and pistachios into the dough. Bake logs until lightly browned, about 30 minutes. Cool logs on sheet for a minimum of 30 minutes. Reduce oven temperature to 325°F. Carefully transfer logs to cutting board and slice about 1/2-3/4-inch thick. Place them back on the same baking sheet with parchment paper (I used the same sheet) standing biscotti upright, spacing about 1/4 inch apart, in 3 rows. Bake until pale golden (biscotti may be soft but will firm as they cool), about 20 minutes. Allow to cool completely on baking sheet. Line another large baking sheet with parchment paper. Place remaining chopped white chocolate in medium glass bowl. Microwave on a low temp for 30seconds at a time, until smooth. Dip one end or 1 side of each biscotti in chocolate; place on baking sheet. Chill until chocolate is set, about 30 minutes.
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Jamari
[email protected]I'm not a big fan of biscotti, but these were actually really good! They were the perfect balance of crunchy and chewy.
Rashiid Adem
[email protected]These biscotti are a great make-ahead snack. I love that I can make them ahead of time and store them in the freezer. They're always a hit with my guests.
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[email protected]I had a hard time getting the biscotti to slice evenly. They were a bit too soft.
Paul Anuwr
[email protected]These biscotti are a bit too sweet for my taste. I would recommend reducing the amount of sugar in the recipe.
Terence Savoy
[email protected]I love that these biscotti are made with whole wheat flour. They're a healthier option than traditional biscotti, but they're still just as delicious.
power stone
[email protected]These are the best biscotti I've ever had! They're so flavorful and the texture is perfect. I will definitely be making these again.
sean odey
[email protected]I've made these biscotti several times and they always turn out perfect. They're so easy to make and they're always a hit with my family and friends.
Nicholas Morse
[email protected]These biscotti are delicious! I love the almond flavor. They're perfect for dunking in coffee or tea.
Md Faruq
[email protected]I made these biscotti for my holiday party last year and they were a huge success! Everyone loved them. They're the perfect combination of crunchy and chewy.
Monica Bell
[email protected]These biscotti are the perfect holiday treat! They're easy to make and always a hit with my family and friends. I love that they can be made ahead of time and stored in the freezer, so I can always have some on hand when I need them.