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.
- 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
- Leave butter and eggs out on counter-top until butter is soft and eggs are room temperature
- Combine Dry Ingredients
- Cream Butter and Sugar until mixture is fluffy. Add-in Eggs one-by-one.
- Slowly add-in Dry Ingredients
- Beat in Vanilla
- Lightly stir-in Dried Cranberries
- Cut dough into 3 portions
- Bake the three portions at 350 Fahrenheit for about 22 minutes - allow dough to cool
- Transfer the dough onto a cutting board and cut dough diagonally, about 1 inch thick
- Bake Biscottis at 350 Farenheit for about 15 minutes, or until golden brown
- Allow Biscottis to cool
- 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. :)