There are two things you don’t know about me. 1) I’ve never had biscotti. 2) I’ve never made biscotti.
I know. I’m weird. I mean, for a girl who drinks so much coffee you’d think that I’d have biscotti all the time. Nope. I guess it’s probably because the only biscotti I’ve ever really seen is full of nuts. And well, I’m allergic to nuts.There are two things you don’t know about me. 1) I’ve never had biscotti. 2) I’ve never made biscotti. I know. I’m weird. I mean, for a girl who drinks so much coffee and wine you’d think that I’d have biscotti all the time. Nope. I guess it’s probably because the only biscotti I’ve ever really seen is full of nuts. And well, I’m allergic to nuts.
This season though, I’ve been seeing all kinds of recipes pops up for biscotti that didn’t include nuts. Cinnamon sugar, gingerbread (in the picture above), chocolate peppermint and this one… White chocolate dipped cranberry biscotti.
The recipe I’m using is inspired by a recipe I found on What Gaby’s Cooking. She uses dried cranberries, but since I only had fresh berries, I used those.
Dipped in the white chocolate, this biscotti is a perfect treat to go with my coffee!
I also made Gingerbread Biscotti and have two more delicious flavors planned to make in the coming days!
- 250g fresh cranberries
- 1/4 cup cranberry juice
- 1/4 cup sugar
- 2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp lemon zest
- 3/4 cup sugar
- 1/2 cup unsalted butter, room temperature
- 2 eggs
- 2/3 cup cranberry mixture
- 1/4 cup flour
- Sugar in the Raw
- 1 cup white chocolate chips, melted for dipping
- In a medium pot over med-high heat, combine the cranberries, sugar and juice.
- Heat until simmering. The berries will begin to pop and split. Stir occasionally.
- Reduce to med-low heat and continue to cook until the berries have just begun to reduce. You want the berries to reduce by about a 1/3 with most of the berries still whole.
- Remove from heat, strain out as much juice as you can and allow to cool.
- Preheat oven to 350 F degrees. Line large cookie sheet with parchment paper.
- Sift together the 2 cups flour, baking powder and salt.
- In the bowl of your stand mixer, press the lemon zest into the sugar... releasing the oils of the lemon into the sugar. Press the zest until the sugar becomes fluffy and fragrant.
- Add the butter and cream together for about 3-4 minutes.
- Add the eggs one at a time and mix until just combined.
- Add the flour mixture and mix on low until all the flour has been absorbed. Do not over mix.
- Fold in the strained cranberries and additional 1/4 cup flour. Mixture will be VERY sticky... the additional 1/4 cup of flour should help with this.
- Form the dough into a long rectangle, approximately 10 inches long and about 4 inches wide. I used an offset spatula to help spread and shape the dough. (Really, shape it as wide and as long as you like. I wanted long cookies, so I made mine wider.)
- Sprinkle Sugar in the Raw over the top of the dough.
- Bake about 35-40 minutes or until top and bottom are golden brown. Remove, transfer to wire rack and allow to cool about 15 minutes. (If the bottom isn't too brown, you could leave it on the cookie sheet to cool. Remove it if it's already brown.)
- Transfer to a cutting board and slice into 1/2" slices. Lay each slice on it's side and place back on the cookie sheet.
- Bake for 15-20 more minutes or until golden.
- Remove and cool completely on a wire rack.
- Melt the white chocolate and spread it on the bottom of each cookie using an offset spatula or knife. Set on wax paper to until hard.
- Serve with coffee to your friends or give as gifts!