Biscotti, times three…

Here are three more recipes for Biscotti.  Biscotti means “baked twice” in Italian.  And yes, you bake them twice. Once in a log and then sliced.  I have already posted recipes for Gingerbread Biscotti and Fig Walnut Biscotti. Now, I will post three of my most favorite flavors…Cranberry, Cherry, and Apricot. All are very yummy……just ask my sister!

Basic Biscotti Recipe

2 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup softened unsalted butter

2 large eggs

1 teaspoon extract flavoring

1 cup chopped dried fruit

2/3 cup sliced almonds

1 egg white

6 ounces of good quality white chocolate, chopped

Preheat oven to 350°.  Line baking sheet with parchment paper.

In a medium mixing bowl, combine flour, baking powder, and salt.

In a large bowl, using electric mixer, combine the sugar, butter, eggs, the zest if you are using, and extract.

Mix in the dry ingredients and then the nuts and the dried fruit.

Divide the dough in half.  Using floured hands, shape each piece into a 2 1/2 inch wide, 9 1/2 inch long, 1 inch high log. (You may think you want one large log.  Don’t do it!  I did and it was a mistake.  First of all a half baking sheet was not big enough to hold it as it spread while baking. It broke when I took it out of the pan.)

Transfer both logs to the baking sheet, spacing evenly.  Whisk egg white in a small bowl until foamy; brush egg white glaze on top and sides of each log.

Bake logs until golden brown (logs will spread), about 35 minutes.  Cool completely on sheet on rack.  Maintain oven temperature.  Transfer cooled logs to work surface. Discard parchment.

Using a serrated knife, cut logs on the diagonal into 1/2 inch wide slices.  Arrange slices, cut side down, on the same baking sheet.  Bake 10 minutes; turn biscotti over and bake 5 minutes.  Transfer biscotti to rack to cool completely.

Drizzle:  Melt white chocolate in a zip loc bag in the microwave.  Clip a tiny piece from the corner of the bag and drizzle the white chocolate back and forth over the completely cooled biscotti.

I have also used a white chocolate ganache to drizzle on the biscotti.  I took 8 ounces of white chocolate, chopped and poured 1/2 cup of simmering heavy cream over the chopped chocolate.  Let sit for a couple of minutes and then stir until incorporated. Drizzle on completely cooled biscotti.

Can be frozen.  Store in airtight container.  Makes about 28

Apricot Biscotti

1.  For the extract, use 1 teaspoon vanilla extract.

2. For the dried fruit, use dried apricots, chopped.

3. Add the zest of one orange.

Cherry Biscotti

1. For the extract, use 1/2 teaspoon almond extract.

2. For the dried fruit, used dried cherries, chopped.

Cranberry Biscotti

1. For the extract, use 1/2 teaspoon almond extract and 1/2 teaspoon vanilla extract.

2. For the dried fruit, use dried cranberries, chopped.

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