White chocolate, pistachio, cranberry biscotti

These biscotti are best served with fresh fruit and a warm drink such as tea, a dry white wine, or deep red. They are great plain or can be made more fancy by dipping them in dark chocolate and are a fabulous evening treat or hostess gift. This recipe is delicious, easy to make, and freezes well.

 Ingredients:

  • 2 sticks (1 cup) unsalted butter
  • 1 and 1/2 cup sugar
  • Freshly grated orange zest from two oranges
  • Freshly grated lemon zest from two lemons
  • 2 tablespoons vanilla
  • 4 large eggs
  • 4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 ounces white chocolate, chopped coarse (about ¬Ĺ cup)
  • 1 cup dried cranberries
  • 2 and 1/2 cups natural shelled pistachios
  • optional – 8 ounces of dark chocolate

Instructions:

Preheat oven to 325F and lightly grease and flour two large baking sheets.

Using an electric mixer, beat together butter, sugar, zest and vanilla until light and fluffy. Add in eggs, 1 at a time, beating well after each addition.

Add the flour, baking powder, and salt and beat until well combined. Beat in remaining ingredients. Chill dough 30 minutes or until it no longer feels sticky.

Divide the dough into four quarters. Form each piece into a flattish log about 12 inches long. Arrange logs at least 3 inches apart on baking sheet and bake in middle of oven until pale golden, or about 30 minutes. Cool logs on a baking sheet on a rack for 5 minutes.

On a cutting board cut logs crosswise on a diagonal into 1/2 inch thick slices and arrange the biscotti with cut sides on the baking sheet. Bake biscotti in middle of the oven 15 minutes, or until golden.

Transfer biscotti to racks and cool completely.

Optional – If you would like to cover in dark chocolate, melt dark chocolate in a dutch over. Using a spoon cover half of each biscotti and let cool completely.

White chocolate, pistachio, cranberry biscotti

White chocolate, pistachio, cranberry biscotti

White chocolate, pistachio, cranberry biscotti
White chocolate, pistachio, cranberry biscotti

Triple chocolate biscotti – a perfect winter treat

This wonderful recipe is easy to make and provides an amazing hit of chocolate. These cookies are perfect in winter with red wine, rich coffee, or some Bailey’s over ice and they make a wonderful gift. As a bonus, you can keep them in the freezer for up to three months in an airtight container. Warning: For those with children or trouble sleeping, best not to eat close to bedtime.

Ingredients:

  • 4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder (although Fry’s is good if you can access the Ghiradelli’s power it will make the cookies much richer)
  • 2 teaspoons baking soda
  • 2 teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla
  • 2 cups almond slivers
  • 1 and a half cups of dark chocolate chunks (in a pinch chocolate chips will do) – Callebault chocolate recommended
  • 1 cup of white chocolate chunks – Callebault chocolate recommended
  • 2 tablespoons icing sugar (optional)

Instructions:

Preheat oven to 350F, and butter and flour a large baking sheet.

With an electric mixer, beat butter until smooth (at least one minute). Slowly add in granulated sugar and vanilla. Once butter and sugar is light and fluffy, add in eggs one at a time. Beat until well combined.

Add flour, baking soda and salt and mix thoroughly until a stiff dough is formed. Add chocolate and almonds and stir until all ingredients and evenly combined.

Lightly grease two cookie sheets and then apply a light flour covering (just enough flour to adhere to the buttered sheet).

Divide the dough into four even sections. Roll each section out into a long long (approximately 12 inches in length) and lay it on the sheet (two logs per sheet). Slightly flatter each log so it it approximately half an inch thick with even edges. Dust the logs with icing sugar sugar.

Bake the logs for 35 minutes, or until slightly firm to the touch.

On a cutting board, cut the biscotti into 1/4 inch slices. Arrange biscotti, cut sides down on baking sheet and put back in the oven. Bake 10 minutes or until crisp. Cool biscotti on a rack and then store in airtight containers.

Triple chocolate biscotti

Triple chocolate biscotti