Cranberry White Chocolate Biscotti

I don't know about you, but I'm kind of sick of pumpkin. Sure, I enjoyed it in my oatmeal this morning, but that's beside the point. I've been eating pumpkin since the first red leaf fell to the ground this autumn and I'm pretty burned out. So, in lieu of pumpkin pie this year, I decided to make something a little different for the Thanksgiving dessert tale: biscotti.



Last night I put on my apron, turned on my Christmas pandora station and got to work. I ended up singing and dancing alone in my apartment, eating crumbs that fell when I cut the loaf, and getting melted white chocolate all over my counter. Don't worry, I scooped it up with my fingertips and ate it. I promise my counters are clean.



I highly recommend making these biscotti for the holiday season. They are hands down the best biscotti I've ever made and they're really beautiful. They're crispy without being rock solid and have delicate flavors that work to create a perfect little cookie. These also include no added fat as per traditional biscotti, which do not include butter OR oil, meaning I was totally justified in covering them in white chocolate.



Bring them to your family get together, give them as gifts along with some homemade cocoa mix or gourmet tea or make them for yourself just because you deserve it.


Cranberry white chocolate biscotti
Ingredients
- 1 3/4 cup white spelt flour
- 1 tsp baking powder
- 1/2 cup organic cane sugar

- 2 flax eggs (2 tbsp flax, 6 tbsp water)
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tbsp orange zest
- 1/3 cup dried cranberries, soaked in warm water for 5 minutes to plump.
- 1/4 cup white baking chips

Instructions
- Preheat oven to 350.
- In a large mixing bowl, combine flour and baking powder.
- In another bowl, combine sugar and flax eggs. Beat with a whisk for 2-3 minutes, or until sugar is dissolved and mixture forms ribbons when you lift the whisk. Add orange zest and vanilla and add to dry mixture. Add cranberries and use your hands to work mixture into a wet dough.
- Form dough into a 9x2" log on a parchment lined baking sheet. Bake for 25 minutes, then allow to cool for at least 10 minutes.
- Reduce oven to 325. Cut into 1/2" slices then bake for 10 minutes on each side.
- Prepare white chocolate: Use a double boiler (metal bowl on top of a pot with a bit of water on the bottom) and melt the chocolate over gentle heat until silky. Once biscotti are cool, dip a fork into the melted chocolate and drizzle over biscotti. Place biscotti in the fridge to allow chocolate to harden. Store in an airtight container, in a cool and dry place, for up to a month.

Makes 20 biscotti


Have a happy, happy Thanksgiving.