One of the ways you know you’re getting comfortable in the kitchen is that you start creating your own recipes. If you’ve ever followed a recipe and created something delicious, you can only imagine how it feels to do that same thing but from a recipe that came out of your own noggin’. One of my most successful efforts at recipe creation is definitely my White Chocolate Cranberry Biscotti.
Maybe it’s just me, but biscotti seemed like one of the scariest treats to attempt on my own when in fact, it really is just a large double-baked cookie. And the great thing is, most people don’t see an over-sized cookie, they see an exotic Italian pastry that you must have slaved over with amazing baking prowess.
So I dare you to make these…or better yet, create your own flavor combination! I’ve tried Espresso Chocolate, Cinnamon Hazelnut, and Chocolate Dipped, all with relatively good outcomes.
2 cups white flour
1 tsp baking powder
1/4 tsp salt
2/3 cup white sugar
6 tbsp butter
1 egg yolk (egg white reserved)
1 tsp vanilla extract
2/3 cup roughly chopped white chocolate (or chips)
1/2 cup dried cranberries
- Preheat oven to 325 F (165 C). Line baking sheet with wax paper.
- Sift together flour, baking powder and salt. Set aside.
- In medium bowl, cream together butter and sugar. Beat in egg, egg yolk and vanilla. First stir in dry ingredients and then the white chocolate and cranberries.
- On lightly floured surface, divide dough into two pieces. Roll each piece into a log approximately 9″ long and 1 1/2″ wide. Place logs on the prepared baking sheet and flatten slightly. Brush with reserved egg white.
- Bake for 25-30 minutes, until golden and firm to the touch. Cool for 15 minutes.
- On a cutting board and with a serrated knife, slice each log crosswise at a diagonal into 1/2 inch slices. This is when you get to eat the cut-off end pieces shamelessly. Place back on the baking sheet, cut side down. Return to the oven, separated on the sheet, for an additional 20 minutes (30 minutes if you like your biscotti very crunchy). Store in an airtight container for up to four weeks.