Drizzled or Dipped in Chocolate
You know what I loooooveeee early in the morning? A giant cup of black coffee and something sweet to go with it! I did some research on how to make homemade biscotti, and as it turns out, it's easier than one might think!
From my research on biscotti, I found out that the name literally means "twice-baked" and that's really the only extra step that differentiates them from making good old cookies!
I decided to start with the cranberry orange recipe, but my future biscotti goals definitely include the classic almond type so stay tuned.
The ingredients are pretty straight forward and you already probably have most if not all of them in your pantry.
Once they are all mixed together and formed into a dough, they get shaped and flattened on a cookie sheet and baked for 25 min (I separated my dough in two). Then they are removed from the oven, sliced in 1 inch thick pieces, separated and baked for another 20 min to get to the right crunchiness.
And of course, because it's me (!!!), I had to dip them in semi-sweet chocolate, but they would be just as good to eat plain or drizzled with white chocolate.
Cranberry Orange Biscotti
6 TBSP butter (softened)
3/4 cup granulated sugar
1 tsp vanilla
the zest of 2 oranges
2 cups all-purpose flour
1 tsp baking powder
1/2 dried cranberries (craisins)
chocolate (if desired) for drizzling or dipping
Preheat oven to 350F.
With a mixer beat up butter and sugar until well combined and fluffy. Add the eggs and vanilla and beat for another minute.
Add the orange zest and mix well.
Mix in the flour and baking powder.
Gently fold in the cranberries (you might need to use your hands for that).
Prepare a cookie sheet with parchment paper. Split the dough in two and shape it into long ovals. Press it until it's smooth and at an even 1 inch thickness all around.
Bake for 25 min, then take out of the oven.
Slice the two pieces diagonally at about a 1 inch width. Separate the pieces keeping the top side up (don't put them laying on their sides).
Bake for another 20 min.
When cool enough to handle, drizzle or dip in melted chocolate (I used semi-sweet but white chocolate would also go well with them).
Enjoy with your morning coffee or tea!