I’ve always had a soft spot for biscotti, those deliciously crunchy Italian cookies that pair perfectly with a cup of coffee or tea. My love affair with biscotti began during a trip to a quaint little village in Tuscany. One sunny afternoon, I wandered into a cozy café and was greeted by the enticing aroma of freshly baked goods. There, I tasted the most divine biscotti dipped in white chocolate and studded with vibrant berries. The combination was simply heavenly, and I knew I had to recreate this treat at home.
After a few attempts and tweaks, I finally perfected the recipe, and now I’m thrilled to share it with you! Whether you’re enjoying a quiet morning at home or hosting a gathering with friends, these White Chocolate and Berry Biscotti will surely impress.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup dried berries (cranberries, blueberries, or a mix)
1/2 cup white chocolate chips
1/2 cup chopped nuts (optional)
Instructions
Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine and Add Extras: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the dried berries, white chocolate chips, and nuts (if using).
Shape the Dough: Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide. Transfer the logs to the prepared baking sheet, spacing them about 3 inches apart.
First Bake: Bake for 25-30 minutes, or until the logs are golden brown and firm to the touch. Remove from the oven and let cool for about 10 minutes.
Slice and Second Bake: Using a serrated knife, cut the logs diagonally into 1/2-inch-thick slices. Place the slices cut-side down back on the baking sheet. Bake for an additional 10-15 minutes, or until the biscotti are crisp and golden.
Cool and Enjoy: Transfer the biscotti to a wire rack to cool completely. Once cooled, enjoy them as they are, or dip one end in melted white chocolate for an extra touch of indulgence.
Fun Tips and Tricks
Berry Bliss: Feel free to experiment with different dried berries. Cranberries and blueberries are classic choices, but dried raspberries or cherries can add a unique twist.
Nutty Nuances: Adding nuts like almonds, pistachios, or walnuts not only adds a delightful crunch but also enhances the flavor.
Storage: Store your biscotti in an airtight container at room temperature. They’ll stay fresh and crunchy for up to two weeks!
The Perfect Pairing
These White Chocolate and Berry Biscotti are perfect for dunking in your favorite hot beverage. Whether it’s a steaming cup of coffee, a rich hot chocolate, or a soothing herbal tea, these biscotti will make your break time blissful.
I hope you enjoy baking and savoring these delightful biscotti as much as I do. They’re more than just a treat; they’re a little slice of my Italian adventure, brought to your kitchen. Happy baking!
Looking for more already baked treats in Potch? click on the Link below:
