Christmas Cookies 2020

Last week both Lara and I took some time off and decided it was the perfect opportunity to do our yearly Christmas cookie baking. We knew that we had to make our favorite molasses cookies which we’ve made for several years in a row now. It’s the only time I make these deep, rich and chewy cookies, and they are just so good that I can’t pass them by. Along with this we decided on a buttery sprinkle cookie for a visual and flavor contrast; light and buttery, scented with a little almond extract and with a slight tang from some cream cheese. Finally, we went with a chocolate peppermint biscotti. I really like biscotti, and in cookie bags I love the contrast in shape - long and narrow which gives more visual interest to the bags. I have made a lot of biscotti in the past, but never chocolate in the past. I was a big fan of the chocolate version!

Along with this trio, Lara also made one version of her famous decorated sugar cookies. She had seen a new technique for marbling the icing into beautiful swirls so decided to try it out. It turned out great, and was pretty easy which is always a win-win! She finished them off (the next day after the icing had dried) with some luster powder.

We had to balance all that sugar and butter with some kale from the farmer’s market… ;)

I decided to try a variety of sprinkles. As I expected, my favorites were the nonpareils, and the jimmies. I didn’t like the colored sugar as much as the sprinkles. But there is no “right” sprinkle to use!

Whenever I’m making a new cookie, I get a little nervous not knowing exactly how it’s going to spread during baking. These two photos show the before and after of the confetti cookies. They baked up nicely. A little spreading, but still a nice puffy center. I was happy with the final outcome.

Shot a few pictures in natural light the next day, alongside a few loaves of bread I made as well.

Overall, I heard great feedback about all the cookies. More for the molasses and sprinkle cookies which I expected. But all three were great options and worth doing again!

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Chocolate Peppermint Biscotti
Adapted from Allrecipes
Ingredients

• 1/2 cup butter, softened

• 2/3 cup (133 grams) white sugar

• 1/4 cup (20 grams) unsweetened cocoa powder

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 2 eggs

• 1/4 teaspoon peppermint extract

• 1 3/4 cups (210 grams) all-purpose flour

• ~1 cup (4 ounces) chopped dark chocolate

Directions
In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa, baking powder and salt. Beat for 2 minutes. Beat in the eggs one at a time, followed by the peppermint extract. Stir in flour by hand. Mix in chopped chocolate. Cover dough, and chill for about 1 hour.

Preheat oven to 375 degrees. Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.

Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.

Cut each loaf into 1/2 inch wide diagonal slices. Place slices on a baking sheet, and bake at 325 degrees for 25-30 minutes, until completely dried through and crisp.

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Christmas Confetti Cookies
From Smitten Kitchen
Ingredients

• 3 cups (375 grams) all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 3/4 teaspoon fine sea or table salt

• 1 cup (8 ounces, 225 grams or 2 sticks) unsalted butter

• 1/4 cup (2 ounces, 55 grams) cream cheese

• 1 1/4 cups (250 grams) granulated sugar

• 1 large egg

• 2 teaspoons vanilla extract

• 1/4 teaspoon almond extract

• Sprinkles

Directions
Heat oven to 375 degrees. Line two baking large sheets with parchment paper.

Place flour, baking powder, baking soda and salt in the work bowl and pulse a few times to blend. Add butter and cream cheese in large chunks, plus sugar and blend until mixture is powdery. Add egg, vanilla and almond extracts and run machine until the dough balls together.

Scoop dough into balls, approximately 1 1/2 tablespoons each. Roll them briefly in the palms of your hands before dropping them in a bowl of sprinkles and gently rolling to coat them evenly.

Transfer balls of sprinkle-coated dough to baking sheets at least two inches apart. Use the bottom of a drinking glass to press down on the cookies until they are about 1/2-inch tall. Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath. Let set on the baking sheet on a rack for a few minutes before transferring to cooling racks to cool the rest of the way.

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Molasses Cookies
Ingredients

• 2 cups (260 grams) all-purpose flour

• 2 teaspoons baking soda

• 1 1/2 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 3/4 teaspoon ground cardamom

• 1⁄2 teaspoon salt

• 1 large egg

• 1⁄2 cup (1 stick) unsalted butter, melted

• 1⁄3 cup granulated sugar

• 1⁄3 cup robust-flavored (dark) molasses

• 1⁄4 cup (packed) dark brown sugar

• Coarse sanding or raw sugar (for rolling)

Directions
Place racks in lower and upper thirds of oven; preheat to 375°. Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.

Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2” apart.

Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (overbaked cookies won’t be chewy), 8–10 minutes. Transfer to wire racks and let cool.

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Vanilla-Almond Sugar Cookies
Ingredients

• 3 cups all-purpose flour

• 2 teaspoons baking powder

• 1 cup sugar

• 2 sticks butter, cold

• 1 egg

• 3/4 teaspoon pure vanilla extract

• 1/2 teaspoon pure almond extract

Directions
Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling 

Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets and freeze for 5 minutes. Bake chilled cookies for 10-12 minutes at 350. Let sit a few minutes on the sheet, then transfer to a cooling rack to cool completely. 

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Royal Icing
Ingredients

• 6 oz (3/4 cup) warm water

• 5 tablespoons meringue powder

• 1 teaspoon cream of tartar

• 1 kilogram (2.25 pounds) powdered sugar

Directions
Pour the warm water and meringue powder into the bowl of an electric mixer. Mix it with a whisk by hand until it is frothy and thickened, about 30 seconds.Add the cream of tartar and mix for 30 seconds more.

Pour in all of the powdered sugar at once. Using the paddle attachment, mix slowly, on the LOWEST speed, for a full 10 minutes. Icing will get thick and creamy.

Cover the bowl with a dampened towel to prevent crusting and drying.

Tint with food colorings and thin the icing with small amounts of warm water to reach the desired consistency.

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Cranberry Pistachio Biscotti

School is out! And that means one thing - it's Christmas cookie time! I love holiday baking and now that I am free for 2 weeks it is time to fire up the oven and get the cookie party started! This year is bittersweet to me because it is my last official "Christmas break". I think I may cry a small tear. I know, most people don't get a Christmas break until they're 28 but when you're in school for forever you have to find small victories once in a while! So I'm going to revel in this last official break and enjoy every minute of it. 

I've made a few batches of cookies this weekend and the first one I want to share is this cranberry pistachio biscotti. If you take a look around my blog you might notice that I have quite a few biscotti recipes, I just love the stuff. It's so easy and delicious, and something a little different from the norm. The instant I saw this festive biscotti pop up I knew it was on the list for 2015. I wasn't disappointed, and I don't think you will be either. So grab you own mixer and start baking!

This was a new recipe for me, which always makes me just a little bit nervous. You never quite know how much biscotti is going to spread. But there was no need to worry here, the cookies baked up beautifully. My only disappointment was not having quite enough pistachios to fold in. I threw in what I had and just made the best of it, but if you can, try to get the entire 3/4 cup mixed in. It just adds even more to the festiveness of this deliciously crunchy cookie. 

Cranberry Pistachio Biscotti
Adapted from Sally's Baking Addiction
Ingredients

• 2 and 1/4 cups (280g) all-purpose flour 
• 1 cup (200g) packed brown sugar 
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup (60g) unsalted butter, cold and cubed
• 3 large eggs
• 1 Tablespoon vegetable or olive oil 
• 1 teaspoon vanilla extract
• 3/4 cup (75g) pistachios
• 3/4 cup (120g) dried cranberries
• Egg wash: 1 large egg beaten with 1 Tablespoon milk

Directions
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper. Set aside.

Whisk the flour, brown sugar, baking powder, cinnamon, and salt together in a large bowl until combined. Add in the cold butter and mix until mixture is crumbly. Set aside. In a medium bowl, whisk the eggs, oil, and vanilla together. Pour into the flour/butter mixture and mix until everything is just barely moistened. Fold in the pistachios and dried cranberries.

Turn dough out onto a lightly floured surface, and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it's uncontrollably sticky, knead 1-2 more Tablespoon(s) of flour into the dough. With floured hands, divide the dough in two and place each half onto a baking sheet. Shape each half into an 8-9 inch long roll, patting down until each is about 1/2 inch thick. 

Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.

Bake in batches (or together) for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. 

Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for about 20 minutes, rotating the pan once while baking. The cookies may be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Then transfer to a wire rack to cool completely. As the biscotti cools, it becomes crunchy. 

Cinnamon Chocolate Chip Biscotti

I'm always looking for new ways to repurpose some of my favorite recipes. They're favorites for a reason, and wonderful as originally written, but it's still fun to try out new twists to see if you can come up with something even better. These biscotti fall into this category. The base recipe is one of my favorites from King Arthur Flour that I've posted about before, but I felt like changing it up a little this time. I've really been liking the cinnamon chocolate combo recently so decided to give it a go with some biscotti. The combination of a hint of warm cinnamon with the sweetness of mini chocolate chips was a winner in this recipe. Another favorite for the archives!

I took the original recipe and halved it because I didn't need to make a huge batch of biscotti. I also cut down on the sugar just a little bit. This didn't effect the flavor or texture at all that I noticed, but I believe it contributed to these cookies hardly spreading at all while baking. As you can see, I made some really tiny biscotti and that was partly due to the fact that they didn't spread like I expected them to during baking. But that was okay with me, they are still delicious, and I think they're cute this way!

For the cinnamon, I added just 1/4 teaspoon because I didn't want they to be overpoweringly cinnamon-y. I finished them with just a couple of tablespoons of the mini chocolate chips. It's not a ton of chocolate, but once again I didn't want them to be too chocolate-y either. I wanted a nice combination of a little cinnamon and a little chocolate. But if you'd like a little more chocolate, or a little more cinnamon for that matter, go ahead and add a little more. It won't be bad!

Cinnamon Chocolate Chip Biscotti

Adapted from King Arthur Flour

Ingredients

• 3 tablespoons (1.5 ounces) butter

• 1/4 cup (1.75 ounces) brown sugar

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• 1/4 teaspoon cinnamon

• 3/4 teaspoon baking powder

• 1 large egg

• 2-3 tablespoons (about 1/8 of a cup, or 1 ounce) mini chocolate chips

• 1 cup all-purpose flour or a combo of all purpose and whole wheat

Directions

Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.

In a medium-sized bowl, beat the butter, sugar, salt, vanilla, cinnamon, and baking powder until the mixture is smooth and creamy.

Beat in the egg; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be a little sticky. Near the end of mixing, throw in the chocolate chips and mix until combined. 

Transfer the dough onto the prepared baking sheet and roughly shape it into  9 1/2" x 2" logs, about 3/4" tall. Straighten the logs, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here. Sprinkle with some more brown sugar sugar, if desired, pressing it in gently.

Bake the dough for 25 minutes, turning the baking sheet halfway through. Remove from the oven and reduce the oven temperature to 325°F.

Wait at least 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.

Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until are beginning to turn golden (if they are browning too fast, reduce the temperature to 300 degrees after 15 minutes). They'll still feel a tiny bit moist in the very center, if you break off a piece; but they'll continue to dry out as they cool.

Remove the biscotti from the oven, and transfer them to a rack to cool. Store airtight at room temperature; they'll stay good for weeks.

Yield: 15 small biscotti

Nutrition Info: approximately 82 calories each

American Style Vanilla Biscotti

I've found myself making a lot of biscotti lately. I just can't seem to sit down with a cup of coffee without wanting something small and sweet to snack on and biscotti are the perfect way for me to fix this problem. They are easy to make, usually make a large batch, and can be shaped into whatever size you might want. For the last couple of rounds of biscotti making I've been playing around with different variations on this recipe from King Arthur Flour. They call it American style biscotti because it is not quite as rock hard as some of the traditional Italian biscotti recipes. These cookies bake up crisp and light, crunchy without being teeth shattering. I think they have the perfect balance of crunchy sweetness to go alongside my cup of afternoon coffee. And the great thing about biscotti is they last for several weeks in an airtight container on you counter or in the cupboard. That means not having to worry about running out anytime soon or having them go bad. It is the perfect way to ensure you always have a sweet treat around for snacking on for those moments when you just need a little something to get yourself through the afternoon. 

These cookies are wonderful just straight up and plain, but for this batch I decided to go with a little drizzle of chocolate for a little added visual interests and of course to boost the flavor up just one more notch. This is a great recipe to use as a starting point for any number of wonderful combinations you might want to try. I've made several other batches that might make an appearance on the blog in the future. Really any dried fruit, any type of chocolate, or any nut/seed would make a wonderful add in. You can't go wrong so let your imagination go wild and give this recipe try. 

American Style Vanilla Biscotti

From 

King Arthur Flour

Ingredients

• 6 tablespoons butter, salted or unsalted
• 2/3 cup sugar
• 1/2 teaspoon salt
• 2 to 3 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1 1/2 teaspoons baking powder
• 2 large eggs
• 2 cups all-purpose flour

Directions

Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.

In a medium-sized bowl, beat the butter, sugar, salt, vanilla, almond extract (if you're using it), and baking powder until the mixture is smooth and creamy.

Beat in the eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.

Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 9 1/2" x 2" logs, about 3/4" tall. Straighten the logs, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here. Sprinkle with coarse white sparkling sugar, if desired, pressing it in gently.

Bake the dough for 25 minutes. Remove it from the oven.

Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the logs, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier. Reduce the oven temperature to 325°F.

Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.

Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden. They'll still feel a tiny bit moist in the very center, if you break off a piece; but they'll continue to dry out as they cool.

Remove the biscotti from the oven, and transfer them to a rack to cool. Store airtight at room temperature; they'll stay good for weeks.

Yield: 30 to 40 biscotti, depending on size.

Chocolate Cocoa Nib Biscotti

It's time for another biscotti recipe. One of my favorite baked goods to make. I love the transformation from long, flat log of dough, into cute, crunchy little cookies. It amazes me every time. I also love how long they last in an airtight container in my cupboard. This is one of the few baked goods I make that I don't freeze right away. Because they are completely dried out they don't really go stale or lose their texture, at least not very fast anyway. 

This chocolate cocoa nib biscotti turned out perfectly. I decided to add a few cocoa nibs to the dough and I loved the combination with the chocolate chips. The cocoa nibs add a different flavor and texture to the cookie that really help them stand out. A hint of espresso powder in the dough complements the chocolate and brings all the flavors together into a perfectly balanced treat.

Don't worry if you don't have any cocoa nibs, the biscotti will still be wonderful without them, but if you happen to have some on hand I highly suggest the addition. The same with the espresso powder. You can really add whatever flavors you have on hand. Be creative and do what you like. Don't have espresso powder, how about some cinnamon instead, for that chocolate-spice mix? Have an orange lying in your fridge? Zest it up and throw it in for a wonderful chocolate orange combo. How about swapping out some or all of the chocolate for some dried fruit, or some chopped nuts, or both! Let your imagination go wild!

Chocolate Cocoa Nib Biscotti

Adapted from 

Deliciously Declassified

Ingredients

• 1/2 cup (1 stick) butter, room temperature
• 2/3 cup (4 1/2 ounces) brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup all purpose flour 
• 1 cup whole wheat flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 teaspoon instant espresso 
• 1/2-3/4 cup semisweet chocolate chips
• 1-2 tablespoons cocoa nibs 
• Turbinado sugar, for sprinkling on top

Directions

In a small bowl, whisk together the flours, baking powder, salt and espresso, set aside. 

In the bowl of a stand mixer fitted with the paddle attachment beat together the butter and sugar until light and fluffy. Add in the eggs, one at a time followed by the vanilla, mixing well after each addition.

Add the dry ingredients to the butter mixer in two parts, mixing until just combined after each addition. 

Mix in the the chocolate chips and cocoa nibs, if using. 

Split the dough in half, and shape each half into a long log, about 1 1/2 inches wide on a parchment paper lined baking sheet, leaving a little room between each log. Sprinkle the top of each log with turbinado sugar. 

Bake the cookies at 350°F for 25 minutes, until a light golden color. Remove from the oven and allow to cool for 30 minutes. Meanwhile, reduce the oven temp t o 300°F

After the 30 minutes, slice the biscotti to your desired thickness (I got about 25 cookies) and arrange the slices on the parchment lined baking sheet.

Bake for an additional 35-45 minutes, until biscotti are completely dried through. Cool on a wire rack and then store in an airtight container. 

Almond Cornmeal Biscotti

Sitting down on a lazy afternoon with a cup of coffee doesn't feel complete without a little sweet treat to go along with it. Biscotti is one of my favorite coffee time snacks. It's fun to make, and it lasts forever in an airtight container. I've tried many different biscotti recipes over the last several years, some are better than others, but none have been bad. This one ranks near the top of the list. What I really like about it is the addition of a little cornmeal to the dough. This cornmeal adds just enough crunch to make things interesting, it just livens the cookie right up! The almonds also add to the crunch factor, a perfect combination. I actually made this recipe twice in less than a week the first time I made it, it was that good. And it will definitely be a regular in the coffee time cookie rotation from now on!

The original recipe is for almond anise biscotti, but I'm not a huge fan of anise flavor. I just omitted it and added in a little almond extract to amp up that almond flavoring instead. It turned out great! I love crunchy, almond-y, buttery cookies, especially with a delicious cup of coffee!

Almond Cornmeal Biscotti

Adapted from Martha Stewart's Baking Handbook

Ingredients 

• 1-1 1/2 cups (4.75-7.5 oz) almonds
• 2 1/2 cups all purpose flour
• 1/2 cup yellow corn meal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons butter, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3 eggs, plus 1 egg, lightly beaten
• coarse sugar, for sprinkling (optional)

Directions

Preheat the oven to 375 F. Line a large baking sheet with parchment paper; set aside. Spread the almonds in a single layer on a rimmed baking sheet. Toast in the oven until fragant and just beginning to turn light golden, 6 to 8 minutes. Transfer nuts to a clean surface; spread evenly, and let cool completely. 

Sift together flour, cornmeal, baking powder, and salt into a medium bowl; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the vanilla and almond extracts. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down the sides of the bowl as needed. Add the flour mixture, and beat on low speed until combined. Mix in toasted almonds.

Turn out the dough onto a lightly floured surface and knead to evenly distribute the nuts. Divide in half. Shape each piece into a 18-inch log, and transfer to the prepared baking sheet, about 3 inches apart (note: this biscotti does not spread a lot during the first bake, so shape accordingly). Brush beaten egg over the surface of the logs, and sprinkle generously with sugar, if using.

Bake, rotating pan halfway through, until logs are lightly browned and firm to the touch, about 25-30 minutes. Transfer parchment and logs to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 300 degrees.

Place logs on a cutting board. Using a serrated knife, cut the logs crosswise on the diagonal into 1/2-inch-thick slices. Place a wire rack on a rimmed baking sheet. Arrange slices cut side down on the rack. Bake until firm to the touch, about 30 minutes. Remove pan from oven; let biscotti cool completely on the rack. Store in an airtight container. 

Cranberry Orange Biscotti

One of my absolute favorite times of the day is coffee time. I try my very best to make sure I get to enjoy a cup of something warm and comforting at least once during the day. This is especially important right now when the temperature is barely making it into the teens, and just looking outside makes me cold. While I have no problem just drinking a lone cup of coffee, sometimes it seems like I just need a little bite of something to go with it. Biscotti are one of the best ways to satisfy this sweet craving. I stumbled across this cranberry orange biscotti recipe earlier this winter and decided that it sounded perfect for the cold, snowy days ahead. I was right, the tartness of the cranberries pairs perfectly with the creamy sweetness of the white chocolate and the bright freshness of the orange. I wouldn't change a thing in this winter treat. 

If you've never made biscotti before, I highly recommend it. It really isn't difficult at all, and they are just so cute when you're finished. It seems like every recipe bakes up a little differently, some spread a lot during the first bake, while some don't spread at all. And after the first bake, before cutting up the individual cookies, it always looks so strange and I wonder how it will turn out. But it always does, and I'm never disappointed. 

Cranberry-Orange Biscotti
From Tutti Dolci
Ingredients
Cookie

• 3/4 cup sugar
• 1/2 cup unsalted butter, melted
• Zest of 1 orange
• 1 1/2 Tbsp orange juice
• 1 1/2 Tbsp brandy
• 3 large eggs
• 2 3/4 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2/3 cup dried cranberries

Topping

• 4 ounces white chocolate, chopped
• 1/4 cup dried cranberries, chopped

Directions
Combine sugar, butter, orange zest, orange juice, and brandy in a large bowl, stirring until smooth. Whisk in eggs one at a time. Stir in flour, baking powder, and salt until incorporated; fold in cranberries. Cover dough and chill for 30 minutes.

Preheat oven to 350°F and line a large baking sheet with parchment paper. Using moistened hands, shape dough into 2 (10-by-4-inch) loaves on prepared baking sheet. Bake for 22 minutes or until pale golden. Transfer loaves to a wire rack and cool for 15 minutes.

Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheet; bake 9 minutes. Turn slices over and bake for 9 minutes more or until golden. Cool completely on wire racks.

Line a rimmed baking sheet with parchment paper. Place chopped chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Use a fork to drizzle chocolate over biscotti and top with cranberries; chill in the refrigerator for 15 minutes to set chocolate. Store at room temperature in an airtight container up to a week.

Chocolate Espresso Biscotti

Anyone that knows me well knows that I love going out for coffee. Sitting at a warm, cozy coffee shop with a comforting cup of coffee, talking with family members or friends about nothing at all is so relaxing and enjoyable. Most of the time I just stick with my mug of coffee and call it good, but I have to admit, I always want something to go with it. A muffin, a pastry, a chocolate chip cookie, anything at all really. It's so nice to have something sweet to balance out that cup of coffee. Biscotti is another great option that sometimes fits the bill perfectly. Crunchy, slightly sweet and just the right size. It's also fun to make at home, pretty easy to throw together and lasts forever in the cupboard because it is dried out to begin with. This chocolate espresso biscotti is one of my favorites, and it really is the perfect companion to your morning coffee.

 I've made a few different biscotti recipes now, and this one is pretty close to the top. The texture is perfect, it's crunchy, but not so hard that you feel like you are going to crack your teeth on it. I love the slightly bitter espresso flavor that is balanced out by the bittersweet chocolate, it's a perfect combination.

Chocolate Espresso Biscotti

Adapted from 

Sage Recipes

Ingredients

• 1 tablespoon instant espresso powder
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1 pinch of salt
• 4 tablespoons unsalted butter, room temperature
• 1/2 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/4 cup mini chocolate chips (If using regular size, chop coarsely)

Directions

Preheat the oven to 325ºF and line 1 sheet pan with parchment paper.

In a small bowl, dissolve the instant espresso powder with 1 tablespoon hot water. Set aside.

In a medium bowl, sift together the flours, baking powder, and salt. Set aside.

In an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 4-5 minutes. Mix in the eggs, one at a time. Mix in the espresso flavoring and vanilla extract. With the mixer on low, add in the flour mixture and mix until just combined. Mix in the chocolate chips  until just incorporated.

Divide the dough into 3 equal portions and form each portion into a log (~1 1/2 inches thick). Do not flatten the logs (the dough will be sticky). Place the logs onto the sheet pan, a few inches apart from each other. Bake until golden brown, about 30 minutes.

Remove from the oven and let cool slightly. Turn the oven down to 275ºF. Transfer logs to a clean cutting board. Using a serrated knife, slice the logs diagonally, 1/2 inch thick. Discard the end pieces (or munch on them like I did). Place the cookies cut side down on the sheet pan and bake for another 45 minutes, until toasted and dry.