The following recipe and photography were provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com or in her cookbook, One Pan Whole Family.
We make a lot of cookies at our house and it wouldn’t be the holidays without a few batches of biscotti.
I love to make biscotti for the holidays because one, they’re delicious, and two, they keep so well, which makes them a terrific last-minute hostess gift or a little something for the mailman or paperboy. Biscotti is also one of those delicacies that is always better homemade. Heavenly with a cup of coffee or tea for that late morning snack, I love to dip one end into the liquid to soften a bit before taking a nibble. I also have acquaintances who dip biscotti into wine as a sinfully tasty adult dessert. I’ll have to try that.
This chocolate rendition of biscotti is full of dried cherries and white chocolate chips. The hint of orange from the orange liquor is boosted by the zest of an orange in the dough. Chocolate, orange and cherries make a great combo and biscotti is surprisingly easy to make. I arrange three logs of the dough on a sheet tray and bake until firm, cool slightly, slice them down, and then bake them again until crispy and toasted. Once cooled, they keep for a week or even longer if you freeze them to have on hand at a moment’s notice.
I guess this chocolaty treat takes me back to a simpler, less complicated time. I can’t guarantee that they’ll make you feel like a kid again, but why not give them a try? The holidays are about wonder and delight. I wonder how much of this delightful biscotti I can eat before anyone catches me. Don’t forget to hide the dirty plate.
- 40 Biscotti
- 2 3/4 cups flour
- 1 1/4 cups granulated sugar
- 3 Tbsp. unsweetened cocoa powder
- 1/2 cup softened unsalted butter, cut up into small pieces
- 1 1/2 tsp. baking powder
- 3/4 tsp. salt
- 3 large eggs, lightly beaten
- 2 Tbsp. Cointreau, or other orange flavored liquor
- Zest of 1 orange
- 1 12 oz. bag (or 2 cups) white chocolate chips
- 1 5 oz. package (or 1 cup) dried cherries
- Preheat oven to 350° F.
- Combine the flour, sugar, cocoa, butter, baking powder and salt in a mixing bowl and stir to combine well, either by hand or with a stand mixer, until coarse crumbs form.
- Stir in the eggs, Cointreau, zest, white chocolate and cherries and continue to mix until dough is moist and well blended.
- Divide dough into thirds and shape into three 12×2-inch logs on a parchment-lined baking sheet.
- Bake for 30 minutes. Remove the cookies from the oven and place on a rack to cool for 10 minutes.
- Reduce the oven to 300°F.
- Carefully cut the cookie logs crosswise with a serrated knife into ¾ inch slices.
- Return the biscotti, cut-side down, to the baking sheet and bake for 10 minutes.
- Carefully turn the biscotti over (they’re hot) and bake for another 15 minutes. Cool completely and keep in sealed containers at room temperature for one week, or freeze for up to 3 months.
Variation: Add slivered almonds, walnuts, pecans or even pistachios to the dough. About 3/4 cup will do the trick. You can also melt some chocolate, white or dark, and dip one end of the biscotti into it, then lay on a sheet of parchment to set up.