Cranberry Orange Biscotti with White Chocolate
Cranberry Orange Biscotti with White Chocolate - biscotti studded with flecks of dried cranberries and orange zest, and finished with a drizzle of white chocolate!
2 cups + 1 tablespoon (250 g)
¾ cup + 1¾ tablespoon (175 g)
the zest of 1 orange
1 cup (125 g)
For the white chocolate drizzle:
3 oz. (90 g)
Preheat the oven to 356°F (180°C).
In a large bowl, combine the flour, baking powder, and sugar.
Add the eggs, honey, orange zest, and mix all the ingredients.
Once you have a crumbly mixture, add the cranberries.
Transfer the dough onto a lightly-floured surface, and knead until it's soft and slightly sticky.
Roll it into a log that is approximately 12 inch (30 cm) long, and 2 inch (5 cm) wide.
Place the log on a baking sheet lined with parchment paper or with a silicone mat.
Bake for 30 minutes, or until golden brown.
Remove the log from the oven and let it cool for about 10 minutes.
Place the log on a cutting board and, using a sharp, serrated knife, cut it diagonally into ½ inch (1.5 cm) slices.
Put the cookies back on the baking sheet and bake them for 10-15 minutes.
Remove the biscotti from the oven and let them cool on a wire rack.
White chocolate drizzle:
Place the white chocolate in a microwave-safe bowl. Melt in 15 second increments, stirring after each increment, until completely melted and smooth.
Add the melted chocolate to a small bag, snip off a small corner, and drizzle over the biscotti.
Allow the chocolate to set in the refrigerator for about 30 minutes.
Store the cranberry orange biscotti in a sealed container for 2 weeks or freeze for up to 3 months (without the white chocolate).
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