First, my apologies for my recent lack of posts. I was busy running the Marine Corps Marathon! Check out my race recap on my healthy living blog. Now that marathon training is over, you can expect more regular posts. I am looking forward to spending lots of time in the kitchen this winter.
Now, on to tasty treats! I don’t bake biscotti often but when I do it’s because I’m sending a package with baked goods. Biscotti holds up extremely well when shipped so I usually include it in my Operation Baking Gals packages and when I send treats to my grandmother. Biscotti is one of her favorites.
Biscotti can seem a little intimidating or time consuming because there are multiple steps and you have to bake it twice but it really is a simple process. If you’ve resisted trying to make biscotti at home, give it a try!
I made this Orange Cranberry White Chocolate Biscotti a few months ago and was extremely impressed. It’s definitely my favorite biscotti recipe that I’ve ever made. I shipped some of these to my grandmother but saved quite a few for myself. I baked them in the middle of the summer but I think the flavor combination would be perfect for the holidays.
One Year Ago: Feta Potato Salad
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
10 tablespoons unsalted butter, melted
3 large eggs
1 tbsp. vanilla extract
2 tablespoons orange zest
1 cup white chocolate chips
1 cup dried cranberries
Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper (optional – I just used a nonstick baking sheet).
Whisk together flour, baking powder and salt in a medium mixing bowl and set aside. In the bowl of an electric mixer fitted with the paddle attachment or using a hand mixer, beat together sugar, melted butter, eggs, vanilla extract and orange zest on medium-high speed until well combined. Reduce mixer speed to low and add in dry ingredients. Mix until just incorporated and then stir in white chocolate chips and dried cranberries with a spatula.
Divide the dough in half. Working with one portion of dough, shape into a 12″ x 3″ rectangle on the prepared baking sheet. Repeat with the remaining dough so that the rectangles are parallel on the baking sheet. Bake until golden brown, 30 minutes. Remove from oven (leave oven on – you will need to bake the biscotti again) and let cool for 25 minutes.
Carefully transfer the rectangles to a work surface and remove the parchment paper from the pan. Using a serrated knife, carefully cut into half-inch slices on the diagonal. Place slices cut side up on the baking sheet. Return to oven and bake for another 12 minutes. Transfer to a wire rack to cool completely. Store in an airtight container. Biscotti keeps for about seven days and freezes well.
Yield: about 3 dozen