Biscotti are long, hard Italian cookies that usually get dunked in coffee and sometimes wine before eating to soften them up. They get their distinctive crispiness from a double-baking process. They are formed into a log for the first baking, then they are sliced and baked a second time. The crispiness can be controlled on the second bake. For a crispy cookie that remains soft enough to eat on its own pop them back in the oven for about 8 minutes, for a super hard cookie that is best eaten with coffee cook them the recommended time of 20 minutes.
Cranberries and white chocolate are such a good match for biscotti. The sweet creamy vanilla flavor of the white chocolate tempers the tartness of the chewy berries for an equal balance of flavors and textures that hold up well to the dense cookie. Dipping them in chocolate makes them extra special and when you dunk them in your coffee (or tea) a little bit of the chocolate melts off and sweetens up your drink.
One of the things I like most about biscotti is that they don’t have any butter in them. That gives them their dense texture and also makes them fairly low in fat. They are ridiculously easy and fun to make, store well and are extremely versatile. They hold up well to a variety of different flavors and you can add whatever nuts, dried fruits, candies or chocolate you like. So go ahead and conjure up your own delicious combination of flavors!
1/2 teaspoon baking soda
1. In a large mixing bowl whisk together flour, sugar, baking powder and baking soda together. Add eggs one at a time and beat with an electric mixer on low speed until mixed well. Beat in vanilla extract then cranberries and 1/2 cup of the chips.
2. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper. Divide dough in half and form each one into a log about 2 inches in diameter and 15 inches long. Bake until puffed and golden brown around the edges about 30 minutes. Remove from oven and let cool on wire racks.
3. While still warm but cool enough to handle carefully remove the logs to a cutting board. Slice the biscotti on the diagonal about 1/4 inch thick and place back on the cookie sheet standing upright on their bottoms, not flat. Bake again 8-20 minutes depending on how crunchy you want them.
4. Cool cookies on wire racks. When cool melt remaining cup of chocolate and shortening together, whisking well. Dip ends of each cookie allowing excess to drip off. Place on parchment paper and allow the chocolate to set. Store in airtight container up to 1 month.
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