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Cranberry, pistachio and white chocolate biscotti


2 Cups
Baking powder
1 1/2 teaspoon
1/4 teaspoon salt
Unsalted Butter
1/2 cup (stick of butter)
3/4 cup
Lemon Zest
1 teaspoon
Almond extract
1/2 teaspoon
Dried cranberries
2/3 cup
3/4 cup

Preparation mode:

This recipe was shared with me from a former neighbor.  We loved her, she had a pet pig named Peaches.  We also loved Peaches the piggy.  We have adapted this recipe with a chocolate and orange flare!

Sift the dry ingredients and set them aside

Take the wet ingredients and cream until fluffy, then add the dry ingredients.

After you have added the dry ingredients to the creamed wet ingredients, add the cherries and chocolate chips.

Create 2 loafs and pat smooth

Bake at 350 degrees (fahrenheit) for 30 minutes.  Allow to cool for 30 minutes and then slice on a diagonal.  To slice, take a serrated knife and begin to slice back and forth and once into the loaf then push down.  This should minimize it from falling apart.  Then bake another 10 to 15 minutes.  Dip in melted dark chocolate and place on a piece of wax paper or aluminum foil.

The most difficult part of this recipe is baking it twice.  It really is simple to make and once you make your own, you will be making them for everyone and kicking yourself for buying them from those fancy coffee shops.