Now that Christmas is all said and done I am so ready for the arrival of summer. I know it is so far off but a girl can dream right? I can almost taste the fresh fruits for breakfast and smell the BBQ cooking on the outdoor grill at night. I would really like summer but I guess for the next five months I will have to settle for some Spring Biscotti. I actually found this recipe online (http://allrecipes.com/recipe/spring-biscotti/) last summer and made it in June for my dad’s birthday gift but because it was so well liked I brought it back as gifts for this Christmas season. Not going to lie, I may have saved three of four pieces for myself but I just had to test it to make sure it was good… it was. I modified the recipe a little from the one I found online because I don’t like making biscotti too hard. This way you can eat it with or without dipping it in a good strong cup of coffee and not have to worry about breaking your jaw. I also added more orange zest than the original recipe called for because I love having a citrus hint in my baking. Also note that for those who prefer dark chocolate to white chocolate, you can easily switch it up to please all taste buds.
You Will Need:
- 1/4 cup butter
- 3/4 cup white sugar
- 1 and ½ tablespoon orange zest
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 egg white
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2-2.5 ounces white chocolate, chopped (I also baked some with dark chocolate and they were equally delicious
- 1/2 cup dried cranberries
- 1 1/4 cups pistachio nuts
Ready Set Bake:
- In a large bowl, cream together butter, sugar, orange zest, and vanilla 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 pistachios. Cover, and chill for 30 minutes.
2. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
-PLEASE NOTE: Parchment paper and wax paper are two completely different things. I may or may not have confused the two while baking these biscotti and the result was one very smoky kitchen and one completely loopy mother (sorry mom!).
3. 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. Put each log in centre of their own baking sheet.
4. Bake for 20-25 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 on their side.
5. Bake for an additional 8-10 minutes, or until golden. Transfer biscotti to wire racks, and cool completely.
Happy New Year!