by Heather Harris Brady
If you see the word biscotti and automatically picture those behemoth jawbreakers in the cannisters at the coffee shop, let me just say, these are not those. These are both crunchy and tender, and are gone in two-three bites. Because of their small size they are just as at home on a cookie plate as they are in pretty bags for gift giving.
They include dried cranberries (you could use dried cherries too), pistachios and a coating of white chocolate on one side – because it’s the holidays and we’re being fancy. However, you could mix in anything – or leave them plain.
Holiday Biscotti, Makes about 36 2-1/2″ cookies
- 1/2 c. butter, soft
- 3/4 c. granulated sugar
- 1-1/2 t. baking powder
- 2 eggs
- 2-1/2 c. flour
- 3/4 c. dried cranberries
- 3/4 c. pistachios
- 8 oz. white chocolate couverture (chocolate tempered for melting)
Preheat the oven to 350. Cream the butter and sugar together well, then beat in the eggs and baking powder.
Beat in the flour.
You’ll have a lovely soft moldable dough.
Divide it in three parts, divide the berries and nuts evenly among them, and knead them in.
Roll each one into a log about 9″ x 2″. Put them on greased cookie sheets and push them down with a spatula to flatten them a bit.
Bake them at 350 for about 20-25 minutes, until firm and lightly browned.
Reduce the heat to 325 and take them out of the oven. Let the logs cool a bit, then slice them into pieces 1/2″ wide. Lay them on the cookie sheet on their side.
Put them back in the oven. Bake for 10 minutes, flip them, and bake for another 10 minutes. This will toast each side lightly without the bottoms getting too dark.
Cool the biscotti on racks while you melt the white chocolate. Spread the chocolate on one side of each cookie.
Let it harden, then serve or store them at room temperature in airtight containers. These will keep nicely for about two weeks, freeze for longer storage.