|Biscotti and coffee|
Craisin Almond White Chocolate Biscotti
1/2 Cup (115g) of Butter, Softened
3/4 Cup (150g) of Sugar
1/4 Tsp of Salt
2 Large Eggs
2 Cups (250g) of Unbleached All-Purpose Flour
1 1/2 Tsp of Baking Powder
2/3 Cups (55 g) of Sliced Almonds
2/3 Cup (120g) of Craisins or Dried Cranberries
2/3 Cup (80g) of White Chocolate Chips or Chopped Almond Bark
Preheat the oven to 350F/176C/Gas Mark 4. Line a large cookie sheet with parchment paper. Cream the butter, sugar, and salt together. Add the eggs one at a time.
|Adding the eggs|
|Mountain of dough|
|Forming the dough into a dough log|
Reduce the oven temperature to 325F/162C/Gas Mark 3. Place log on a cutting board and lightly mist with water (this will make it easier to cut). Cut into 3/4 inch slices. Be sure to cut straight up and down and not on a slant. Set each biscotti upright on the baking sheet and bake 20 to 25 minutes. The biscotti should be crisp.
The bottom line: will I make this again? Yes. I love biscotti with coffee. My husband is already asking for more biscotti. The next time I may substitute pine nuts for the almonds and dark chocolate for the white chocolate.