I created this recipe for our Hershey bed and breakfast. Boy oh boy, these little cookie-like gems are crumbly, sweet, and perfect for every occasion. Biscotti translates in Italian to “twice-baked” and in just a moment, you will understand why.
In One Bowl Add:
- 3 eggs
- 1/2 cup of canola or corn oil
- 1 tablespoon of vanilla
- 1 cup of white sugar
In a Second Bowl Add:
- 3 cups of flour
- 2 tablespoons of baking powder
- 1 cup of dried cranberries
- 1/2 cup dried apricots chopped
- 1/4 cup of dried currants, white or dark are fine interchangeably
- 1 tablespoon of kosher salt
- 1 tablespoon of ground ginger
Directions:
- Combine both bowls
- Make a long loaf approx. 1/2 inch thick and round off both ends
- Bake until golden brown, for approx. 30 minutes at 350 degrees throughout both cooking times
- Remove from the oven
- Slice 1 inch thick slices, set on their sides and return to the oven for another seven or eight minutes until slightly golden brown on both sides
- Return the slices to their “upright position” and “reform the loaf”
- Drizzle with melted white chocolate discs
- And serve once icing has set
I can tell you, this original recipe of mine has become a huge hit! Even folks who never enjoyed biscotti before or have had hard, overly stale experiences with biscotti haven’t had “my” biscotti, which is very crumbly and cookie-like in taste, texture and appearance. I promise you, this will become an instant classic in your favorite recipe folder.
Enjoy my friends and foodies, and always remember to cook with love and friendship!
~Chef Dan