A new favorite, this Cranberry and Almond Biscotti with White Chocolate Drizzle recipe is so very good, you will make up any excuse to make coffee in order to have more! My husband and I loved it, though he preferred that I drench the white chocolate on my half of the pan of Cranberry and Almond Biscotti. That was certainly alright with me. So, I offered up the Cranberry and Almond Biscotti with and without the White Chocolate Drizzle and–they went pretty fast! Even without the extra sweetness and the fetching drenching of white chocolate dressing it up a bit, they are still tasty and good.
This biscotti recipe is certainly a keeper! If you have never tasted biscotti before, think of it like a cookie that is just a little harder than you’d expect. Really, it’s kind of the equivalent of my Swedish grandmother’s brownies. Although she was typically a great cook, she turned to those boxed mixes that never seemed to turn out quite like she planned. My dad used to joke with her that they were like paving stones! Although they aren’t exactly that hard, you get the idea. Dipping them into coffee softens them up a bit.
Don’t let the idea of making biscotti scare you. They aren’t any more difficult to bake than a cookie recipe. No, really! You mix up the batter, shape into a log, bake, cool, slice, and then bake a couple more times. See how easy that was? The only difficult thing about them, and really it isn’t difficult, is that they take more time to bake. There frequent baking and flipping of them makes them more involved than a simple cookie but nothing is a better wake-up call than coffee and a hunk of biscotti. I found it on Food.com.
Cranberry and Almond Biscotti with White Chocolate Drizzle Recipe
Small Towns: Destinations, not Drive-Thrus! I’m Jessica Nunemaker and THIS is little Indiana!