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Biscotti

Yield: About 2 dozen

Ingredients

3 large eggs
1 ½ cups + 2 tablespoons (275 g) granulated sugar
1 ½ teaspoons (7.5 g) vanilla extract
1 tablespoon orange zest
3 cups (420 g) Cup4Cup Multipurpose Flour
1 cup + 2 tablespoons (135 g) almond meal
1 tablespoon (10g) baking powder
2 teaspoons (7 g) kosher salt
1 cup dried cranberries
1 cup shelled pistachios, whole
18 ounces white chocolate chips

Instructions

  1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  2. In a bowl, combine the dry ingredients: flour, almond meal, baking powder and salt; set aside.
  3. Combine the eggs sugar, orange zest and vanilla extract in the bowl of a stand mixer. Using the whip attachment, whip until the mixture is thick and pale yellow, about 3 minutes.
  4. Remove the whip attachment and replace with the paddle attachment. Add the dry ingredients to the bowl of a stand mixer. Mix on low speed until incorporated. Add the cranberries and pistachios and mix until combined.
  5. Gather the dough into a ball and place onto the prepared sheet tray. Using extra flour to prevent the dough from sticking to your hands shape the dough into a rectangle of desired size.
  6. Bake until golden brown, about 30-40 minutes. The log will rise slightly and may have a few cracks. Cool the log to room temperature on the tray.
  7. Lower the oven temperature to 275°F. Slice the log on a diagonal into ½ inch thick slices. Place slices cut-side up in a single layer onto sheet trays lined with parchment paper, leaving about 1 inch of space in between each one. Bake for about 20 minutes then flip each piece onto it’s opposite side and bake for another 20 minutes. The biscotti should be dry and light golden brown. Cool to room temperature.
  8. Once cooled, melt white chocolate in a bowl set over a simmering pot of water until it is smooth. Be careful not to overheat the chocolate.
  9. Remove the bowl from the pot. Dip the straight edge of each piece into the white chocolate and then place onto a parchment lined sheet tray to set up. Re-heat chocolate if it becomes too cool to work with. Store biscotti in an airtight container.

Tips

  • The dried cranberries and pistachios can be substituted with your favorite type of dried fruit or nut
  • These are great dipped in dark chocolate too!