Well I had a ton of options for recipes this week, considering the amount of cookies that have been made in the last two days. Hands down my favorite one was the biscotti. It's pretty easy and makes for a great breakfast or dessert item.
Pistachio Dried Cranberry Biscotti with White ChocolateAdapted from: Bon Appetit
Makes approx. 25
For the biscotti:
3 cups flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
3 large eggs
2 Tbsp. canola oil
2 tsp. almond extract
1 cup dried cranberries
1 cup unsalted, shelled pistachios
Preheat oven to 350°. Line a large rimmed baking sheet with parchment paper. Combine flour, baking powder and salt in a medium bowl. In the bowl of a stand mixer fitted with a paddle, beat sugar, eggs, oil, and almond extract until combined. Add flour mixture and beat until smooth. Stir in cherries and pistachios.
Scoop dough into two rough looking logs on the prepared baking sheet. Using wet fingers, shape each dough half into a 13" long, 3" wide log. Bake 30 minutes. Let cool for 20 minutes. Reduce oven to 325°. Transfer biscotti to a work surface. Using a serrated knife, cut each strip horizontally into 1/2" thick slices. Arrange slices, standing upright, on a pan with a different piece of parchment. Bake biscotti 20 minutes, until slightly golden. Store in an airtight container in the refrigerator.
For the Chocolate:
8 oz. white chocolate
Melt white chocolate in a glass bowl over a pot of simmering water. Stirring occasionally. Dip one end of the biscotti into the chocolate. Place on a baking sheet fitted with wax paper and allow the chocolate to set in the fridge.
I seriously have eaten so many of these over the past few days! They have amazing flavor, and are some of the best biscotti I have ever had!
Until next week!