|Photo by Madison Myers|
This was my first attempt at making Biscotti, and it wasn't as scary as I expected! It was pretty easy to make and it turned out great! This is not the same as the biscotti you buy at the grocery store. This biscotti won't break your teeth! I love it! The cranberries and pistachios work very well together, and I took it a step further by dipping some of them in white chocolate because, let's face it, white chocolate makes everything BETTER!
- Preheat the oven to 300 degrees F (150 degrees C).
- In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
- Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
- Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
- Cut logs on diagonal into 3/4 inch thick slices. Use a large, sharp knife and push down on knife to cut. Sawing the knife will break the biscotti, so be careful. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.
- To dip in white chocolate, melt 1/2 cup of white chocolate chips with a tablespoon of oil and melt slowly, stirring constantly, in saucepan on stove top or in the microwave. For the microwave, melt on medium power in 30 second intervals stirring well in between until melted. Add more oil if too thick. It is always important to melt slowly and stir often so the chocolate doesn't seize up. Dip biscotti as soon as chocolate is melted.