Homemade biscotti is a completely different experience than the ones that come from the plastic wrapper. Unlike the biscottis that you buy from the tubs at Costco these aren't stale or dry. They're hard and crunchy like they're supposed to be, but because we make them fresh, you can really taste the buttery shortbread-esque crumb that's just so good!
Not only do these biscotti look awesome, but they taste just like you would get them from a really fancy italian restaurant. I'm not even kidding you guys. I was so surprised at how quick, and easy, and awesome these turned out that I made a second batch for the neighbors (a.k.a myself). These are also a wonderful gift for friends and family this holiday season. You know what to do. Press that orange button.
Preparation 1. Preheat the oven to 350F. Also, prepare a large baking pan and line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt until lumpless. No one wants lumpful flour. The measurements, like always, are at the bottom of the page.
3. In a large bowl, beat together the butter and the sugar. When it is pale and fluffy, and smooth, about 2 minutes, add the eggs one at a time until fully incorporated. Also add the almond extract. Biscotti is traditional studded with almonds. The almond extract is a key flavor component of these biscuits and really make these taste delicious.
4. When the mixture is well blended, mix in the flour, along with the cranberries and the white chocolate. Mix it with a wooden spoon. You don't want to stir these too long, or else they'll become dense and gummy. Light, crispy, and crunchy is what we're after.
5. When it is just combined, dump the dough onto a floured workplace and make it into a rectangle 1 inch high. Divide it into two and reshape.
6. Brush the "logs" with egg wash, which is just an egg whisked with a teaspoon of water. Don't forget to brush the edges too. Sprinkle with a coarse sugar, or decorating sugar, or turbinado sugar (which is what I used). Bake for about 30 minutes until it turns golden brown. You know what it looks like.
7. Take the biscotti "loaves", well actually they're a cookie, out of the oven to cool. After five minutes, cut diagonals strips starting from the corners. The center strips will be the longest. You can cut those in half for continuity sake.
8. Arrange the strips cut side down and bake again for 10 minutes. Turn them over and bake for another 5 minutes, until they are really golden brown and really hard. Keep in mind that as they cool they will become harder.
Biscottis are usually eaten for breakfast or afternoon tea and dipped in coffee or tea. That reminds me; brew a pot of coffee as you wait for the biscotti to cool. If you ask me, that's the only way to eat them. The biscotti flavors really compliment the coffee and the crumb soaks it up wonderfully.
And that's all to it. It's so easy, so simple, and so awesome. In complete honesty, this is one of the best things I've made all year. The cranberries and the white chocolate are just so complimentary and the dipped chocolate just looks so professional. When you tell your friends I made my own biscotti they're going to be so impressed and jealous of your awesomesauce skills. If you liked this recipe, like, comment, share, and all that type of stuff. And I will see you guys next week with another easy, fun, delicious recipe. And as always,
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup sugar
1/2 cup (1 stick) butter, room temperature
2 whole eggs
1/2 teaspoon almond extract
1 cup dried cranberries
1/2 cup white chocolate chips
1 egg and a teaspoon of water for the egg wash
2 tablespoon turbinado sugar for sprinkling
adjusted from Bon Appetit December 1998
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