#Nutlove White Chocolate Dipped Cranberry Almond Biscotti
I’m very excited to be joining in as one of the hosts of the #love bloghop group this month! Kimberly from Badger Girl Loves To Cook, invited me to join in after seeing my Orange Cranberry Muffins, as they were a perfect fit for last months theme.
Seeing as I already had planned to bake up some cranberry almond biscotti (perhaps not so soon after already posting a cranberry recipe!), I decided to join in on the fun.
Curious about what exactly the love bloghop group is? We are a bunch of bloggers who pick a theme for a month and create recipes specific to it. For the month of December, we are going nuts! Figuratively of course. 🙂 If you are planning any nut recipes this month, make sure to link your recipe below.
I absolutely loved how these biscotti turned out, I’m not a fan of break your teeth kind, so they have a crunch but still a little softness to them. Made with fresh cranberries you get a wonderful tartness rounded out by the toasted almonds and sweetness of the white chocolate.
Most of your time is spent waiting for these to bake, so go ahead and get in the kitchen to whip these up!
Pre-heat your oven to 350 degrees F and place your almonds on a small baking sheet. Toast the almonds for 7-9 minutes, or until lightly toasted and fragrant. Remove to cool and set aside.
Reduce the oven temperature to 300 degrees F.
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Toss the flour mixture with the fresh cranberries and toasted almonds.
In a small bowl, whisk together the eggs and almond extract. Form a well in the dry ingredients and pour the wet into the center. With a spatula, combine well, making sure to incorporate all the dry ingredients.
Pour onto a lightly floured surface and knead the dough for a minute or two, it will be a little shaggy and sticky at this point, but the extra flour on your surface will help bring everything together.
Divide your dough into two and shape into 2 7 inch long logs by 3-4 inches wide. Transfer to a parchment or silpat lined baking sheet and bake for 35 minutes.
Once done, remove from the oven and let cool for 10 minutes. Slice the logs into 1 inch pieces on the diagonal and lay flat back on the baking sheet.
Return to the oven to bake for 10-15 minutes (depending on how crisp you like your biscotti). Remove, flip and bake for another 10-15 minutes.
Transfer the finished biscotti to a cooling rack to cool completely.
In a microwave safe dish, microwave the white chocolate chips in 15 second increments, stirring in between, until completely melted.
Dip the ends of the biscotti into the melted white chocolate and return to the cooling rack to set.
Biscotti will keep in an airtight container for up to a week.
Please join in on the #nutlove fun by linking up any nut recipe from the month of December 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #nutlove event! The twitter hashtag is #nutlove
Be sure to say hi to my fellow hosts and see what they’ve cooked up this month!