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CHX'mas Recipe 6 🎂
Yield: 20–24 biscotti (depending on slice thickness)
Bake Time: ~1 hour (two bakes)
Dry Ingredients
- 3 cups (360 g) pastry flour
(or 180 g all-purpose + 180 g cake flour)
- 1 tsp baking powder
- 1 tsp kosher salt
Wet Ingredients
- 1 cup (200 g) granulated sugar
- ¾ cup (170 g) unsalted butter, softened
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 tsp finely grated orange zest
Mix-ins
- 1 cup (150 g) dried cranberries
- 1½ cups (210 g) chopped pistachios
Coating
- 2 cups (360 g) white chocolate chips
- 1 Tbsp coconut oil
Method
1. Preheat & Prep
Preheat the oven to 170°C. Line a baking tray with parchment paper.
2. Make the Dough
In one bowl, whisk together:
flour, baking powder, salt
In another bowl, cream butter and sugar until light and fluffy (about 2 minutes). Add the eggs one at a time, mixing well after each. Mix in vanilla extract and orange zest.
Fold in the dry ingredients until a soft dough forms. Add cranberries and pistachios, mixing just until evenly distributed. Biscotti dough is naturally sticky, this is normal.
3. Shape
Lightly flour your hands. Divide dough into two logs, each approximately:
25–28 cm long
6–7 cm wide
2 cm high
Place on the baking tray, leaving space between logs.
4. First Bake
Bake at 170°C for 25–28 minutes, until lightly golden. Cool for 10 minutes, warm but firm enough to slice.
5. Slice
Using a serrated knife, slice diagonally into 1.5–2 cm thick pieces. Use a gentle sawing motion — do not press.
6. Second Bake
Arrange slices cut-side up on the tray.
Bake at 150°C for 15–20 minutes, flipping halfway. Longer bake = crispier biscotti. Cool completely.
7. Dip in White Chocolate
Melt white chocolate and coconut oil in 20-second bursts in the microwave or over a bain-marie. Dip biscotti halfway or drizzle generously. Set on parchment until fully firm.
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