There are not many things that I have been reluctant to make. Biscotti is one of them. I think its the whole twice baked thing. I’m all “what? its a challenge for me to make cookies at all, now you want me to make some that I have to bake TWICE? pshaw, not gonna happen” I think its sheer laziness on my part.
Well I’ve had an epiphany, and made some biscotti, and the laziness gods be damned. They are hella (technical term) good. And you can add just about anything to them, which is good, because I can never make up my mind about which cookie stuffings (another technical term) are my favorite.
What you need:
- 1 stick butter, softened
- 1 cup sugar
- 4 eggs
- 1tsp vanilla
- 3 cups flour
- 1 tbs baking powder
- 3/4 cup white chocolate chips
- 3/4 cup dried cranberries
What you do:
Preheat oven to 325. Cream together butter and sugar until light and fluffy, about 2 minutes. Add in eggs, one at a time, mixing well after each addition. Mix in vanilla. In another bowl, sift together flour and baking powder. Add flour mixture to cream mixture, in small batches, mixing well after each addition. Fold in chips and cranberries.
Divide batter into 3 equal parts, and form each part into a 2 inch by 10 inch rectangle on an ungreased baking sheet. Bake for about 30 minutes or until golden brown and firm to the touch. Let cool for 5-10 minutes. Cut each log into 1 inch slices with a serrated knife, and place on another ungreased baking sheet, cut side down. Turn oven up to 350. Bake cookies for 10 minutes, flip, then cook for 10 minutes more…or until well browned and crunchy!
I melted some more white chocolate chips and drizzled it over the cooled cookies. Prelibato!
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