KYLEE COOKS
An easy biscotti recipe, crispy Italian cookies with the addition of dried fruit and zest. Dipped in white chocolate, these are a wonderful treat!
Preheat the oven to 350 degrees F and prepare baking sheets with parchment paper.
01
In a large bowl, sift together flour and baking powder and set aside.
02
Beat together the sugar, butter, zest and salt. Mix in the eggs, 1 at a time.
03
Add the flour mixture and mix just until blended, then stir in the cranberries.
04
Form the dough into a 12-inch long, 3-inch wide log on the baking sheet. Bake for 40 min. Remove and let cool completely.
05
Using a serrated knife, cut the log on a diagonal into slices. Arrange the biscotti, cut side down, on the lined baking sheets.
05
Bake the biscotti again, for 15 minutes, until they are golden brown. Transfer the biscotti to a wire rack and cool completely.
05
Melt the white chocolate, dip the bottom of the biscotti and let cool and set.
05
1 tsp of vanilla or almond extract will boost the flavor, if you wish!
Use raisins, dried blueberries, apricots – any kind of dried fruit works well!
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Use lemon zest in place of the orange zest for a different flavor.
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