Wednesday, December 22, 2010

Day 22: Cranberry-Orange Biscotti

Today was such a wonderful day... my first 'relaxed' day of the break. I slept in, and had a lazy morning with my coffee and Regis & Kelly. I got to play around in the kitchen, and go for a longer run. (Outside again!) Then, I got a haircut, ran a few fun errands around town, and spent the afternoon wrapping gifts and eating biscotti. 


Yup, biscotti! That is today's cookie of the day. It is an old Italian treat, that comes from the word biscotto, which is broken into two words: "bis" (twice) and "coctum" (baked). So, biscotti is twice-baked.


And yes, literally, you do bake it twice.


These biscotti's are light in flavor, and have a good crunch to them. Flavored with cranberries and orange, they are a perfect wintery flavor. The white chocolate drizzle adds an extra bit of sweetness that make them slightly indulgent.


These would be beautiful wrapped up in a cute little bag, and given to someone as a gift along with a pound of their favorite coffee! (Or hot cocoa or tea...)


This recipe is pretty simple, because it calls for a Pillsbury Cranberry Quick Bread mix. 






First, you whip up the dough. (Really easy. See the recipe at the bottom of the page.)


Then, form it into two 9x3-inch logs, about 1-inch high.



Then you bake it the first time.


Once it cools for a bit, you slice each log into 10-12 slices.



Then, you lay each slice on its side, and bake it for the second time.




Voila! Biscotti!



Drizzle with white chocolate and enjoy.




Cranberry-Orange Biscotti
Makes 20-24 cookies

1 package (15.6-oz) Pillsbury Cranberry Quick Bread Mix
1/2 cup butter, melted
2 eggs
3/4 cup white chocolate chips
1 tbsp. orange zest
2-5 tbsp. flour
1 cup white chocolate chips, for drizzle

Preheat oven to 350*F. Spray a cookie sheet with cooking spray. In a large bowl, stir together mix, butter, and eggs until moistened. Stir in white chocolate chips and orange zest.

Sprinkle work surface with 1 to 2 tablespoons flour. Turn dough out onto floured surface. Roll dough into ball, adding flour as necessary to prevent sticking. Divide dough in half; place on sprayed cookie sheet. Form each half into a 9x3-inch log, flattening tops to about 1-inch thick.

Bake at 350*F for 23-30 minutes or until light golden brown. Remove from oven. Cool 15 minutes.

On cutting board, cut each log into 10-12 slices. Place slices upright and 1 inch apart on same cookie sheet.

Return to oven; bake an additional 12-18 minutes or until golden brown. Cool.

While cooling, melt white chocolate chips on 50% power in microwave, stirring every minute until melted. Drizzle over biscotti cookies.


Question: Does anyone have any other types of good biscotti recipes? I have only tried this type, but I'm thinking something chocolatey would be oh-so-delicious.

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