Description
These italian biscuits are hard and crunchy because they are twice-cooked (‘bis’ is italian for twice and ‘cotti’ for cooked). This makes them ideal for dipping into dessert wine, coffee or tea. Gifting these delicious cookies by placing them in a pretty, seasonal tin will make them the most well-received treat of the holidays!
Ingredients
- All-purpose Flour
- Baking Powder
- Salt
- Unsalted Butter
- Icing Sugar
- Eggs
- Orange
- Vanilla Extract
- Ground Ginger
- Nutmeg
- Dried Cranberries
- Dates
- Unsalted Shelled Pistachio
- White Chocolate Chips
Instructions
- Preheat oven to 325 degrees fahrenheit
- Line 3 large baking sheets with parchment paper
- Sift flour, baking powder, and salt into medium bowl
- Using electric mixer, beat butter and sugar in large bowl to blend well
- Beat in eggs 1 at a time
- Mix in orange zest, vanilla, ginger and nutmeg
- Beat in flour mixture just until blended
- Stir in cranberries, dates and pistachios
- Turn dough out onto lightly floured surface
- Gather dough together
- Divide in half
- Roll each half into 15-inch-long log
- Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart
- Bake logs until almost firm to touch but still pale, about 30 minutes
- Cool logs on baking sheet 10 minutes
- Maintain oven temperature
- Carefully transfer logs still on parchment paper to cutting board
- Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1 / 2-inch-thick slices
- Place slices, one cut side down, on remaining 2 prepared sheets
- Bake until firm and pale golden, about 10 minutes per side
- Transfer cookies to racks and cool
- Stir chocolate in top of double boiler over simmering water until smooth
- Remove from over water
- Using tines of fork, drizzle chocolate over biscotti or, alternatively, dip half of biscotti in the melted chocolate
- Let stand until chocolate sets, about 30 minutes