My passion for baking Christmas Cookies began as a young child when I assisted my mother with baking. Each year we would bake together an array of delectable jewels for family and friends. After I married I continued the tradition of baking copious quantities of cookies. I make favorites from my childhood, adding new recipes to my repertoire each year.
Biscotti is a family favorite especially to dunk in coffee and I love to make different types of cookies. This year I added orange and bourbon to the biscotti dough for a delicious cookie.
I like my biscotti’s soft not hard so I don’t bake for too long when I return the cookie to the oven after slicing. If you prefer a crisper biscotti bake 15 – 30 minutes the second time.
2 ½ cups all-purpose flour, King Arthur flour
2 teaspoons baking powder
¼ teaspoon kosher salt
½ cup unsalted butter softened, Cabot
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons (1 oz.) bourbon
¾ teaspoon grated orange zest
½ cup whole raw almonds, roughly chopped
6 tablespoons white chocolate chips, Ghiradelli
1 teaspoon canola oil
Directions
Preheat oven to 350°F, and line a baking sheet with parchment paper. Whisk together flour, baking powder, and salt in a small bowl.
Beat softened butter and sugar in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating until blended after each addition. Add vanilla, bourbon, and grated orange zest, and continue beating until incorporated.
Reduce speed to medium-low, and gradually add flour mixture, one-third at a time. Beat until well blended. Fold in chopped almonds using a rubber spatula. With floured hands, scoop dough onto a lightly floured surface. (Dough will be very sticky.)
Wrap dough in waxed paper and refrigerate for two hours.
Roll dough into a 15-inch-long and press top to shape log into a ½-inch-thick rectangle (about 4 inches wide).
Bake in preheated oven until golden and puffy, about 25 to 30 minutes, rotating baking sheet from front to back halfway through bake time. Transfer baked rectangle to a wire rack, and let cool 15 minutes. Reserve parchment paper-lined baking sheet.
With a sharp serrated knife, cut the rectangle crosswise into ¾-inch-thick slices. Arrange cookies, standing upright (not on cut sides), on a reserved baking sheet, and return to the oven. Bake at 350°F until lightly dried, deep golden, and crisp outside, about 5 -10 minutes. Transfer cookies to a wire rack and cool completely for about 30 minutes. Cover the baking sheet with a new sheet of parchment paper.
Arrange biscotti, cut side up, on a prepared baking sheet. Melt white chocolate chips in the microwave for 1 to 1 and a half minutes, and stir in oil until thoroughly combined. Put melted chocolate in a squeeze bottle and drizzle melted white chocolate mixture over biscotti. Let stand until chocolate sets, about 30 minutes. Store in an airtight container at room temperature.
Enjoy!
Good Dinner Mrs Mellen 
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