Giada’s Holiday Biscotti (tweaked)
Makes 15 Giant Biscotti
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup chocolate covered espresso beans, food processed into small chunks
2/3 cup dried cranberries
Preheat the oven to 350 degrees F.
Line a heavy, large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using a stand mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the espresso beans and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 30 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 12 minutes. Transfer the biscotti to a rack and cool completely.
Commentary
These turned out great. They are really good and crisp like biscotti should be and I’m not embarrassed to take them to a party.
For the chocolate, I bought milk chocolate and white chocolate disks. Melted in the microwave and I used a spoon to add the chocolate swirls. Let them sit on the counter for about 30 minutes to set then wrap and store in the refrigerator or freezer.
I used chocolate espresso beans and craisins but you could use whatever you have. I have leftover Lindt Truffles from the holidays so I’m going chop them in the food processor and use that with the craisins for a second batch.
I’m also going to make two mini logs next time instead of the big one. This are too big I think.
The log before baking:
After baking, before the chocolate:
Right after I added the chocolate:
The finished biscotti:
