I am just going to warn you now. Making biscotti is a process (so enjoy the extra play-by-play pictures). Don’t get me wrong, they aren’t by any means difficult, but they do take a little more time than you would expect a cookie-like treat to take.
Biscotti are just one of those things that are really fancy, yet comforting and so special. Why? Because Tollhouse and Nestle makes it way too easy to “Break and Bake” a variety of cookies, but you can’t decide last minute to go to a grocery store and buy “Break and Bake” biscotti. Sure, you can probably find a biscotti mix, but there is still more prep work required than those sad excuses for cookies.
Alot of love goes into a good biscotti
There are so many flavor combos that you can do, so get creative and surprise your holiday company (family, friends, co-workers) with some homemade biscotti.
Rehydrate dried cherries. Drain and coarsely chop cherries.
Chop the pistachios, while you are at it; set aside.
Add vanilla and mix. Add sifter flour mixture and mix until incorporated. Scrape those dirty sides.
Add the cherries and pistachios. Mix.
Turn dough out onto a floured countertop or other flat, clean surface.
Divide dough in half and form each into a log, slightly flattened on the top.
Egg wash time! Wahooo!
Liberally, brush the egg wash onto the top and sides of each log. Just be sure not to let it pool at the base of the log…like we did (grab a paper towel or cloth and wipe up the excess).
Sprinkle sugar in the raw on the top of each log.
Pop in the oven and bake for about 25 minutes, until firm and golden brown.
Check out those pretty little sugar crystals! Love it.
*Little Yellow Note: These logs will be firm, but will also still be somewhat soft on the inside, so be cautious when cutting into slices.
After allowing to cool, grab a sharp serrated knife and slowly saw through the logs to cut pieces on the diagonal.
Sliced and ready to head back into the oven.
Arrange on a wire rack or pizza stone and bake for another 15-ish minutes.
Flip them all over, and stick back in the oven for another 15-ish minutes.
Meanwhile, melt white chocolate mixture together, stirring constantly, adding a little butter and milk until the right dipping texture is formed.
Dip the cooled biscotti pieces into the white chocolate, using a spoon to help cover the end.
Allow for the white chocolate-dipped biscotti to cool before wrapping or storing them.
These tasty cookies make great gifts!
1 cup hot water
2 cups all-purpose flour, plus more for rolling dough out
1 cup white whole wheat flour
2 tsp baking powder
¼ tsp salt
4 Tbsp unsalted butter, room temp
1 cup white sugar
2 Tbsp sugar in the raw, for sprinkling
3 eggs, plus 2 egg yolks
1 Tbsp whole milk
1 tsp pure vanilla extract
1 cup unsulfured dried cherries
1 cup unsalted & shelled pistachios, coarsely chopped
White Chocolate Dip:
12 oz white chocolate chips
1 Tbsp butter
1 tsp milk
Preheat oven to 375 degrees F.
Place cherries in a small bowl and add hot water until they are covered. Let stand for 10-15 minutes, until plump. Set aside in colander until excess water is gone. (Be sure to coarsely chop cherries before adding to the dough).
Sift (or mix) together flour, baking powder and salt into a medium bowl; set aside.
In a stand mixer fitted with the paddle attachment, beat soft butter and white sugar on medium speed until fluffy, about 2 minutes. Add the 3 eggs, one at a time, beating to incorporate after each addition and scraping the sides of bowl, as needed. Add the vanilla and mix. Add flour mixture, and mix on low speed until combined into a thick dough ball. Mix in cherries and chopped pistachios until just distributed.
Turn dough out onto a lightly floured surface; divide the dough in half to create two 16×2 inch logs. Place on a silpat (or parchment) lined baking sheet, keeping a few inches distance between the two logs. Flatten the logs slightly, so that they are ready for the egg wash. Whisk together 2 egg yolks with 1 Tbsp whole milk and brush the egg wash over surface of the dough logs; lightly sprinkle with sugar in the raw.
Bake for about 25 minutes, rotating sheet halfway through; logs should be slightly firm to touch. Transfer logs to a wire rack to allow to cool slightly, about 10-15 minutes. Reduce the oven temperature to 300 degrees.
When logs have cooled slightly, use a serrated knife to cut logs on the diagonal into 3/4-inch-thick slices. Place a wire rack on a baking sheet or use the pizza stone to bake the biscotti slices on. Bake until firm, pale golden brown, and somewhat crispy, about 15-20 minutes on each side. Let the biscotti cool on wire rack, completely before dipping them.
White Chocolate Dip:
In a double boiler, melt the white chocolate chips with butter and milk. From experience, you will definitely need a little butter and milk to thin the chocolate for dipping purposes; also, be careful to not overheat the chocolate and be sure to stir constantly. Dip one side of the biscotti in the chocolate, using a metal spoon to help cover the front and back of the biscotti end. Place on wax paper to let cool.
To Store: either place in an airtight container, or, wrap individually. These are great for gifting during the holidays!
To Eat: Enjoy with coffee, tea, or all by itself!
From the Little Yellow Kitchen,