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
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.