So, if you've been a blog reader of mine for even a month, you will know that I love soup. And coffee. And snickerdoodles. And biscotti. Definitely biscotti. I'm sorry that this is the first time I've mentioned this to you. I feel like I've betrayed you by holding out on you this very key piece of information about me.
I discovered biscotti a couple of years ago on one of my favorite food blogs (see source link below). Never having been one to buy biscotti (somehow, hard cookie-things in a glass jar at the coffeeshop just never appealed to me), I was surprisingly stunned to discover how E.A.S.Y biscotti is to make and how absolutely delightful homemade biscotti is to eat.
Now, for those of you who don't like to dunk cookies and ruin a good cup of coffee with soggy crumbs, I'm in that boat with you. You're not going to need to dunk this biscotti. But you will need a steaming cup of joe. Make sure you leave a comment if you become addicted after the first bite. We might need to band together and start a support group for our developing biscotti addiction. There will be coffee at our therapy meetings. And probably biscotti.
Cranberry Orange White Chocolate Biscotti
Source: Annie's Eats
3¼ cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
1½ cups sugar
10 tbsp. unsalted butter, melted
3 large eggs
1 tbsp. vanilla extract
2 tbsp. orange zest
1 cup white chocolate chips
1 cup dried cranberries
Preheat the oven to 350° F. Line a baking sheet with parchment paper. Combine the flour, baking powder, and salt in a medium mixing bowl; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, melted butter, eggs, vanilla extract and orange zest until well combined. With the mixer on low speed, add in the dry ingredients and mix until just incorporated. Stir in the white chocolate chips and dried cranberries with a rubber spatula.
Divide the dough in half. Working with one portion of dough, shape into a 12" x 3" log on the prepared baking sheet. Repeat with the remaining dough so that the logs are laying parallel and spaced apart on the baking sheet. Bake until the logs are golden brown, 30 minutes. Remove from the oven and let cool for 25 minutes, maintaining the oven temperature in the meantime.
Carefully transfer the logs to a work surface and remove the parchment paper from the pan. Using a serrated knife, cut the logs into ½-inch slices on the diagonal. Lie the slices on one of their cut sides back on the baking sheet. Return to the oven and bake for 12 minutes more. Transfer to a wire rack to cool completely. Store in an airtight container.