Raspberry and White Chocolate Biscotti

Overview

These Italian-style cookies are a delightful combination of crunchy biscotti and sweet flavors. The addition of fresh raspberries and white chocolate takes them to the next level.

Ingredients

For the biscotti dough:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped fresh raspberries

For the white chocolate drizzle:

• 1 cup white chocolate chips

Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: Make the Biscotti Dough

In a large mixing bowl, whisk together flour, baking powder, and salt. In another bowl, cream together sugar, eggs, and vanilla extract. Add the dry ingredients to the wet mixture and stir until just combined. Gently fold in chopped raspberries.

Step 3: Shape the Dough

On a lightly floured surface, shape the dough into a log about 2 inches (5 cm) wide and 12 inches (30 cm) long. Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes.

Step 4: Bake the Biscotti

Place the chilled biscotti log on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between logs if you're making multiple ones. Bake for 25-30 minutes or until lightly golden brown.

Step 5: Drizzle with White Chocolate

Melt white chocolate chips in a double boiler or in the microwave in short intervals, stirring between each interval. Once melted and smooth, let cool slightly before drizzling over cooled biscotti logs.

Notes

• For an extra crunchy texture, bake the biscotti for an additional 5-10 minutes.
• To make the raspberry flavor more intense, increase the amount of fresh raspberries in the dough or add a few drops of raspberry extract to the batter.

This recipe was generated by a random recipe generator based on various factors such as flavors, textures, and cultural influences.