Another biscotti recipe because we are preparing for a trip and as part of that taking some snacks handy for Ayden and for our friends too. Try this recipe and keep ready for your trips.
All purpose flour-2 1/4cps
Egg-3 (room temp)
Cranberry-1 1/2cp chopped
White chocolate chips-1/2cp
Combine dry ingredients in a bowl (1st three ingredients).
Blend the wet ingredients egg, sugar & vanilla. Beat well till thick, for about 5-10 mins. Throw in the dry ingredients to wet & make it into little wet dough.
Add the pistachios, cranberries & mix.
Dust the countertop with some flour, transfer the dough & give slight kneed just to make a dry coating.
Divide the dough into 2 portion, pat the dough to the thickness you prefer (it will raise little) in a rectangular box shape.
Place both the dough portions in a baking tray lined with parchment paper.
Bake it for about 25 mins (depends on everyone’s oven, just till nice & firm).
That was our first bake.
Take out, let it cool in the pan for 10 mins & that will make easy to handle the loaf.
Meanwhile reduce the temp to 325 F in the oven.
Cut the loaf into 2cm slices, I like little thick. Place the slices cut side down in the sheet.
Bake for 8-10 mins.
Take out, flip each slice & again bake for 8-10 mins.
Second baking depends on how crisp you need (I don’t want my biscotti mushy).
Dip the one end of biscotti & remove excess chocolate and then dip onto the pistachios.
Place on the parchment paper and let it set completely.
Serve them with tea or coffee. Store in a airtight container.