Monday, December 22, 2008
It's funny the time that it takes to get to a recipe. Based on my comment on the post where I found this recipe, I found it in April 2007. Why the Christmas of 2008 did it suddenly find its way to me? It's anyone's guess.
Well, I'm glad that the stars aligned the way that they did, because I have another biscotti recipe that's a keeper. I have to admit that I got a bit distracted when I was making these and I lost count of the amount of flour, so I'm approximating.
There were a few more changes from the original recipe too. I had planned to use dried cranberries, but I've been using them in my breakfast oatmeal and ran out. I had to improvise, so I defrosted some fresh cranberries that had been in my freezer for much longer than I had planned. I crushed the cranberries in my food processor and it gave the dough a really pretty pink color that I thought was quite festive.
Oh and there was a slight mishap when I melted the chocolate in the microwave. I smelled smoke, but was able to save most of the chocolate in the end. Hmmm. This probably sounds worse than it was. This really is a good recipe. G and I really enjoyed these for the very short time that they lasted.
[Adapted from Dried Cranberry + White Chocolate Biscotti, by Monisha]
(makes about 22 cookies)
1 cup fresh cranberries (crushed in processor)
1 1/3 cups granulated sugar
1/3 cup white chocolate chips
1 tsp. vanilla extract
1/2 cup Smart Balance (softened)
1 tsp. baking powder
1/2 tsp salt
3 1/2 - 4 cups all-purpose flour
In a medium to large bowl, combine Smart Balance (or butter or margarine) with eggs, sugar, vanilla extract, and cranberries. Add white chocolate chips, salt, and baking powder. Stir well. Add flour slowly until you cannot stir anymore. Turn dough onto a clean floured surface and shape into two logs. Place these logs on a cookie sheet lined with wax paper. Bake for about 35 minutes.
1 1/2 T vanilla rice milk
1/2 cup melted chocolate chips
In a small bowl, prepare chocolate glaze. Whisk together rice milk and melted chocolate until smooth. Set aside.
Remove baked logs from oven and let cool. With a sharp knife, cut the logs into 1/2 inch pieces. Turn each piece onto its side. Bake for another 7 minutes. Take out cookie sheet and turn each piece over to brown the remaining side. Bake for another 7 minutes. Remove from oven and let cool.
Drizzle chocolate glaze over biscotti or dip the ends into glaze. Let glaze set and serve. Enjoy!
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