Don't be Blue, It's Thanksgiving....Bake Biscotti instead
This is from last years Thanksgiving table--they're in the back left and dipped in white and dark chocolate!
We got the recipe from my friends mom that lives across the street, she always has a reliable recipe when you need one. There is a similar, printable recipe on the Epicurious Site .
So pour yourself a cup of coffee and give yourself a little biscotti break.
Grab this from your pantry (or take a trip to the store...it's totally worth it!):
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 2 tablespoons canola oil
- 2 1/2 teaspoons almond extract
- 3/4 cup shelled raw unsalted natural pistachios
- 1 cup dried blueberries, raspberries or chopped dried strawberries (about 5 ounces)--I used blueberries!
- 1/2 cup chopped high-quality white chocolate..I used white chocolate chips which worked fine.
So lets get started!
Whisk flour, baking powder, and salt in medium bowl to blend.
Using electric mixer, beat sugar, eggs, oil, and almond extract in large bowl until well blended.
Add flour mixture and beat until smooth.
Stir in pistachios...
and 1/2 cup chopped white chocolate.
Using wet fingertips, shape each strip into 3-inch-wide log, pressing evenly (logs may look slightly lumpy).
Till they look like this.
Bake logs until lightly browned and almost firm to touch, about 30 minutes. Cool logs on sheet 30 minutes.
Carefully transfer logs to cutting board. Line same baking sheet with parchment paper. Cut each log crosswise into generous 1/2-inch-thick slices.
Reduce oven temperature to 325°F.
Cool completely on baking sheet.
Dip 1 end or 1 side of each biscotti in chocolate; place on baking sheet.
Let the chocolate harden and set...
Melt some milk or dark chocolate and drizzle over cookies once the white chocolate has hardened.
(Can be made ahead. Arrange in single layer in airtight container and chill up to 5 days or freeze up to 2 weeks.)
With love and cupcakes,