I've entered the hot beverage-mode full throttle. Once I feel the slightest indication of cool weather my favorite tea cup works overtime and my coffee mug does not leave my hand.
If you have never delved into the biscotti section of the cookie world then you need to get started. Biscotti is a crunchy italian cookie typically served with coffee. It's also one of the simplest cookies to make. Let's get started.
Cranberries are the gemstones of the edible world. They are vibrant little berries with big flavor. I love the tartness they add to these cookies.
Butter and sugar are creamed until fluffy and eggs are added one by one. Sound familiar?
Then white chocolate and cranberries join the party. Try not to eat all the white chocolate you chopped while the butter is creaming because then you would have to remeasure and chop more chocolate - don't be like me.
Biscotti is easy to make in big batches and can be stowed away in your freezer. It makes you look super together when all those holiday "dropping-byers" show up at your door. Pot of coffee, tray of cookies - you're looking fancy.
These cookies want to be friends with you and your favorite tea cup.
White Chocolate Cranberry Biscotti
adapted from Martha Stewart
- 1/2 unsalted butter, softened + 1 tablespoon
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 cup white chocolate baking chips
- 1 1/2 cups whole fresh cranberries
- heavy cream, for brushing
Preheat oven to 350 degrees.
Place cranberries in the work bowl of your food processor and pulse several times, until berries are finely diced. Set aside.
Finely chop white chocolate chips, set aside.
In the bowl of your stand mixer fitted with the paddle attachment, combine granulated sugar and 1/2 cup butter. Beat on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating until fully incorporated. Add vanilla extract.
In a separate bowl, sift to combine flour, baking powder and salt.
Add the flour mixture to the stand mixer slowly, and beat until well combined. Add chocolate and cranberries.
Line a baking sheet with parchment. Divide dough into two portions. Lightly flour your hands and shape each portion of dough into a log. Lay the logs parallel on the baking sheet. With the palm of your hand slightly flatten the top of each log. Brush the tops with heavy cream.
Bake for 30 minutes or until the logs are slightly golden. Allow the cookies to cool before slicing about 1 1/2 inches in thickness. Return the sliced cookies to the baking sheet and bake for 15 minutes. Remove the cookies from the oven and flip to the opposite sides, return to oven and bake for an additional 15 minutes. Move the cookies to cooling racks.
Using a double broiler, melt 1/2 cup white chocolate baking chips with 1 tablespoon butter. Drizzle melted chocolate over cooled biscotti. Allow chocolate to set before serving. Enjoy!