I created this recipe for our Hershey bed and breakfast. Boy oh boy, these little cookie-like gems are crumbly, sweet, and perfect for every occasion. Biscotti translates in Italian to "twice-baked" and in just a moment, you will understand why.
In One Bowl Add:
3 eggs
1/2 cup of canola or corn oil
1 tablespoon of vanilla
1 cup of white sugar
In a Second Bowl Add:
3 cups of flour
2 tablespoons of baking powder
1 cup of dried cranberries
1/2 cup dried apricots chopped
1/4 cup of dried currants, white or dark are fine interchangeably
1 tablespoon of kosher salt
1 tablespoon of ground ginger
Directions:
Combine both bowls
Make a long loaf approx. 1/2 inch thick and round off both ends
Bake until golden brown, for approx. 30 minutes at 350 degrees throughout both cooking times
Remove from the oven
Slice 1 inch thick slices, set on their sides and return to the oven for another seven or eight minutes until slightly golden brown on both sides
Return the slices to their "upright position" and "reform the loaf"
Drizzle with melted white chocolate discs
And serve once icing has set
I can tell you, this original recipe of mine has become a huge hit! Even folks who never enjoyed biscotti before or have had hard, overly stale experiences with biscotti haven't had "my" biscotti, which is very crumbly and cookie-like in taste, texture and appearance. I promise you, this will become an instant classic in your favorite recipe folder.
Enjoy my friends and foodies, and always remember to cook with love and friendship!
~Chef Dan