On the 8th Day of Christmas my sweet tooth gave to me White Chocolate, Pistachio, Dried berry and cherry Biscotti.  Try to sing that over and over again.

Oh sweet teeth, time has gotten away from me.  Christmas is less than a week away and even though I am finished shopping and wrapping, I feel like I haven’t even started baking!  How is that possible you say?  Well up until now, I have been making lots of baked gifts to share with others.  Now I need to start on treats to share with my family as we sip hot chocolate spiked with peppermint schnapps while opening presents like a Norman Rockwell painting.

Before I move on to baking for my own pleasure, I have to share with you a couple of treats that I passed along to others.

This biscotti recipe is from my favorite TV chef Giada DeLaurentiis.  I love most things that she and the Barefoot Contessa make and this biscotti is something that I make to share time and time again.  It also doesn’t hurt that it is Christmas colored:  green pistachios, red berries and cherries and white chocolate.

Trader Joe’s sells a dried mix of strawberries, blueberries and cherries and that is what I use for this biscotti.  Even though it is twice-baked which sounds like a pain, biscotti truly is one of the easiest things to bake.  And I love that, like regular cookies, the flavor combination possibilities are endless.

And as always sweet teeth, do me a favor and please enjoy your biscotti after dunking it into something to soften it and make it incisor-friendly.

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 mix eggs, oil, sugar and extract

add dry ingredients

add pistachios, dried berries and white chocolate

drop dough onto cookie sheet and form into loaves with wet fingers

bake at 350 for 30 minutes and cool

slice into 1-inch pieces, place upright and bake again at 325 degrees for 20 minutes

dip or drizzle with white chocolate

 

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