Yikes! I’m so sorry it’s been so long! I got eaten by school. I hate school, it interferes with my baking/cooking and blogging. Harumph, I say! Harumph! I know I said I’d post about potstickers from Steamy Kitchen…but the 18 I cooked got eaten in .18 seconds and the pictures I DID get looked rather unappetizing. So I’ll have to cook some more up :).
Yessssssssssssssssssssssss, more cranberries. I wonder if I’ll get sick of cranberries before this bag is done, or will I need another bag to get sick of this amazing little berries?
This is actually my second time making this specific biscotti recipe. The first time I made these I did use the white chocolate chips, but I didn’t have the orange extract so I used almond extract. I made these originally for a very dear friend right after she got home from studying abroad in Italy. According to her, Italian biscotti aren’t hard dry cookies we have here. They have a hard outer crust and have a slight give in the center.
This time I thought I had white chocolate chips but I was wrong, so I used almonds and since I still didn’t have orange extract I used almond extract again. Either way they are quite delicious. I usually zest an orange into the batter to give it an orange taste so some day I’ll have to plan ahead and get orange extract. The original recipe from Smitten Kitchen (I got the recipe via Smells Like Home) calls for an orange liqueur, which I didn’t think I had but I did, so I’ll have to make it a third time with some of that :).
Here’s the recipe!
adapted from Bon Appetit, December 1999; found on Smitten Kitchen
- 3 1/4 cups all purpose flour
- 1 tablespoon baking powder
- 1/3 teaspoon salt (I used salted butter so I omitted this)
- 1 1/2 cups sugar
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted
- 3 large eggs
- 1 tablespoon vanilla extract
- just under 1 tablespoon pure orange extract (the original recipe calls for orange liqueur, I used almond extract)
- 1 cup white chocolate chips (I used almonds)
- 1 cup dried cranberries
- Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract, orange extract in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in white chips and cranberries.
- Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart.
- Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
- Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices standing up on same baking sheet. Bake 12 minutes. Transfer to rack and cool.Can be prepared 1 week ahead. Store in airtight container at room temperature.
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