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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 20 |
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This is the best biscotti you have ever tasted. Sarah cooks it twice for a nice hard biscotti and a few other family members only cook it once for a bit chewier texture. Some other family members double the almond extract which tastes great too. Ingredients:
2 1/2 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 cups sugar |
1/2 cup unsalted butter, room temp |
2 eggs |
1/2 teaspoon almond extract (or more if you like) |
1 1/2-2 cups dried fruit (cranberry and blueberry are a great mix) |
1 egg white |
6 -8 ounces white chocolate |
Directions:
1. Blend the wet ingredients together - mix well. Add the dry ingredients and the dried berries. The dough maybe a bit sticky.
2. Put some flour on your hands and divide the dough into 2 logs - 2 1/2 x 9 1/2 x1. Place on a cookie sheet line with parchment paper - I usually just place one log on a cookie sheet as they tend to spread a bit.
3. Whip the egg white and brush on top of the log. Bake for 30 min at 350 degrees. Cool on a wire rack.
4. Cut diagonally and place cut side down on baking sheet. Bake another 5 minutes. (stop now if you want a chewy biscotti) Flip to the other cut side and bake for an additional 5 minutes.
5. When cool drizzle or frost with melted white chocolate.
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