Coffee's Best Friend - Dried Cranberry Biscotti


There is something about the smell of fresh coffee brewing in the morning; honestly throughout the day, too. I try to limit my caffeine intake once late afternoon hits, but I cannot resist a Biscotti and coffee after dinner.

There is something about Fresh Anise Biscotti and a Fresh Cup of Coffee. It truly is the perfect pairing. Whether its breakfast, lunch, dinner, or dessert, I cannot resist the Biscotti and Coffee combination.

My Grandpa would dunk everything in his coffee, from toast to cookies. I spent a lot of time with him growing up, therefore I was a conditioned dunker before I even started drinking coffee. 

While my Grandpa was drinking his coffee & eating his toast my Grandma would be baking fresh Biscotti. She always had a Christmas Tin filled with Biscotti, no matter the time of year. My favorite Biscotti she made was a Classic Cranberry Biscotti with one end dipped in White Chocolate, mmm. 

I am now going to share the Classic Cranberry Biscotti Recipe with you, because it truly is your cup-of-coffee's best friend. 

 

Ingredients

  • 1 Tablespoon of Baking Powder 
  • 3 Cups of Sifted All-Purpose Flour 
  • 1 Cup of White Sugar
  • 1/2 Cup of Softened Butter - Soft! NOT Melted
  • 4 Eggs - Room Temperature
  • 1 Teaspoon of Vanilla Extract
  • 3/4 Cup of Dried Cranberries
  • 2 Cups of White Chocolate Chips - For Melting & Dipping

Directions

  1. Leave butter and eggs out on counter-top until butter is soft and eggs are room temperature
  2. Combine Dry Ingredients 
  3. Cream Butter and Sugar until mixture is fluffy. Add-in Eggs one-by-one.
  4. Slowly add-in Dry Ingredients
  5. Beat in Vanilla 
  6. Lightly stir-in Dried Cranberries
  7. Cut dough into 3 portions
  8. Bake the three portions at 350 Fahrenheit for about 22 minutes - allow dough to cool
  9. Transfer the dough onto a cutting board and cut dough diagonally, about 1 inch thick
  10. Bake Biscottis at 350 Farenheit for about 15 minutes, or until golden brown
  11. Allow Biscottis to cool 
  12. Dip Biscottis in melted White Chocolate, transfer to cooling racks until chocolate is hard --- store in a tin container  

 

And Bon-Appetit -- you have yourself the Best Biscottis in town. You are making me hungry, be sure to let me know how they turn out! I prefer my non-dipped end dunked in a fresh cup of coffee. Mmm, Thanks for Stopping By -- I'll be back with you guys soon.

Sam B. :)


6 comments


  • RObb

    And late afternoon is morning for me btw


  • ROb

    12 steps? How much time do you think I have in the morning??


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