Biscotti are a snack that I love to enjoy, but have never tried to make myself. So for Day 4 of the PammiCakes 12 Days of Christmas Indulgences I bring to you Cranberry Walnut Biscotti Dipped in White Chocolate.
These biscotti are crunchy, flavorful and perfect with a hot cup of tea. I think that cranberries and white chocolate make a great pair, especially for the holidays. These biscotti are so versatile because you can add any of your favorite flavors. Instead of cranberries and walnuts, you could use toffee, chocolate chunks, dried cherries, etc.
These would also be perfect for a holiday party favor or gift wrapped in clear cellophane bags with beautiful ribbon.
Cranberry Walnut Biscotti Dipped in White Chocolate Recipe
Preheat Oven 325o
1 stick unsalted butter at room temp
3/4 cup sugar
1 teaspoon vanilla
1 1/2 teaspoon baking soda
2 cups flour
1 teaspoon salt
1 cup dried cranberries
1 cup chopped walnuts
8 – 10 ounces of melted white chocolate
In a stand up mixer, cream together the butter and sugar until smooth. Next, mix in the eggs and vanilla.
In a medium sized bowl, sift together flour, baking soda, and salt. Slowly incorporate the flour mixture into wet ingredients. Once the batter is mixed together, fold in the cranberries and walnuts until evenly distributed throughout the dough.
Line two baking sheets with parchment paper. Divide the mixture and form two logs on each baking sheet. Flatten the logs to be 3/4 – 1 inch thick and about 12 inches long. Bake the biscotti for 25 minutes. Remove from the oven and cool for 15 minutes, then cut the biscotti and place back onto lined baking sheets. Bake again for another 18-20 minutes.
Once the biscotti cools, dip into white chocolate and place on baking sheet to allow chocolate to set.
1) If you don’t have melting chocolate, the biscotti are excellent without the chocolate.
2) Feel free to mix in other flavors instead of the cranberries and walnuts.